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Karyotypic analysis of Crucian carp, Carassius carassius (Linnaeus, 1758) from cold waters of Kashmir Himalayas

Caryologia, 2023-12, Vol.76 (2), p.23-30

2023

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Collaborative Strategies for Successful Inclusive Education: Insights from Teachers

Journal for ReAttach Therapy and Developmental Diversities, 2023

2023

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Evaluating the physicochemical and antioxidant characteristics of apricot juice prepared through pectinase enzyme-assisted extraction from Halman variety

Journal of food measurement & characterization, 2021-06, Vol.15 (3), p.2645-2658

2021

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Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Food production, processing and nutrition, 2022-04, Vol.4 (1), p.1-12, Article 9

2022

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β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach

British food journal (1966), 2022-11, Vol.124 (12), p.4440-4461

2022

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Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach

British food journal (1966), 2023-02, Vol.125 (3), p.956-979

2023

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The optimization of spray-drying process for the development of apricot powder using response surface methodology

British food journal (1966), 2022-11, Vol.124 (11), p.3724-3747

2022

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Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

Journal of food processing and preservation, 2022-06, Vol.46 (6), p.n/a

2022

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Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas

International journal of biological macromolecules, 2023-12, Vol.253, p.126612-126612, Article 126612

2023

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Physicochemical and antioxidant properties of pear juice prepared through pectinase enzyme-assisted extraction from William Bartlett variety

Journal of food measurement & characterization, 2021-02, Vol.15 (1), p.743-757

2021

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Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics

Journal of the Saudi Society of Agricultural Sciences, 2021-02, Vol.20 (2), p.116-127

2021

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Branching pattern of marginal mandibular nerve-an anatomical study

International journal of research in medical sciences, 2018-01, Vol.6 (2), p.577

2018

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Investigating the influence of rice flour incorporation on baking quality of wheat pretzels

International Journal of Chemical Studies, 2020-11, Vol.8 (6), p.1257-1261

2020

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Cereals as a Functional Food for Health

Functional Foods, 2024, Vol.1, p.119-139

1, 2024

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Recent Developments in Harvest and Postharvest Management

Apples, 2023, p.193-204

1, 2023

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Hidden hunger and its prevention by food processing: A review

International Journal of Unani and Integrative Medicine, 2018-07, Vol.2 (3), p.1-10

2018

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Nutritional and health benefits of apricots

International Journal of Unani and Integrative Medicine, 2018-04, Vol.2 (2), p.5-9

2018

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Acute Toxic Effects of Formalin on First Year MBBS Students during Dissection In Gross Anatomy Laboratory

IOSR Journal of Dental and Medical Sciences, 2016-08, Vol.15 (8), p.56-59

2016

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Cherry

Antioxidants in Fruits: Properties and Health Benefits, 2020, p.35-54

2020

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Food Applications of Nigella sativa Seeds

Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications, p.191-207

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Karyotypic analysis of Crucian carp, Carassius carassius (Linnaeus, 1758) from cold waters of Kashmir Himalayas

Collaborative Strategies for Successful Inclusive Education: Insights from Teachers

Evaluating the physicochemical and antioxidant characteristics of apricot juice prepared through pectinase enzyme-assisted extraction from Halman variety

Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach

Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach

The optimization of spray-drying process for the development of apricot powder using response surface methodology

Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas

Physicochemical and antioxidant properties of pear juice prepared through pectinase enzyme-assisted extraction from William Bartlett variety

Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics

Branching pattern of marginal mandibular nerve-an anatomical study

Investigating the influence of rice flour incorporation on baking quality of wheat pretzels

Cereals as a Functional Food for Health

Recent Developments in Harvest and Postharvest Management

Hidden hunger and its prevention by food processing: A review

Nutritional and health benefits of apricots

Acute Toxic Effects of Formalin on First Year MBBS Students during Dissection In Gross Anatomy Laboratory

Cherry

Food Applications of Nigella sativa Seeds

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