Browsing by Author Sandhu, K S

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Showing results 1 to 12 of 12
Issue DateTitleAuthor(s)
2021Aspergillus oryzae fermented rice bran: A byproduct with enhanced bioactive compounds and antioxidant potential.Punia, S; Sandhu, K S; Grasso, S et al.
2021Debittering of citrus juice by different processing methods: A novel approach for food industry and agro- industrial sector.Purewal, S S; Sandhu, K S
2020Effect of cross- linking on physicochemical, thermal, pasting, in vitro digestibility, and film forming properties of faba bean starch.Sharma, V; Sandhu, K S; Godara, S et.al.
2021Fermented barley bran: An improvement in phenolic compounds and antioxidant properties.Bangar, S P; Sandhu, K S; Purewal, S S et al.
2020Functional, thermal and rheologicalbehavior of fenugreek (Trigonellafoenum– graecum L.) gums from different cultivars: a comparative study.Dhull, S B; Sandhu, K S; Punia, S et.al.
2020Nutritional profile and health benefits of kinnow: An updated review.Purewal, S S; Sandhu, K S
2020Physical, structural and thermal properties of composite edible films prepared from pearl millet starch and carrageenan gum: Process optimization using response surfacemethodologySandhu, K S; Sharma, L; Kaur, M et al.
2021Proso-millet- starch-based edible films: An innovative approach for food industries.Bangar, S P; Sandhu, K S; Rusu, A V et al.
2020Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour.Punia, S; Sandhu, K S; Kaur, M et al.
2021Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch.Sandhu, K S; Kaur, M; Punia, S et al.
2021Rice‐bran oil: An emerging source of functional oil. Journal of Food Processing and PreservationPunia, S; Kumar, M; Sandhu, K S
2021Unraveling the bioactive profile, antioxidant and DNA damage protection potential of rye (Secale cereale) flour.Kaur, P; Sandhu, K S; Bangar, S P et al.