| 1 |
Milling behavior of hulled barley and its thermal and pasting properties
Sharma P, Gujral HS
Journal of Food Engineering, 97(3), 329, 2010 |
| 2 |
Extending shelf life of chapatti by partial baking and frozen storage
Gujral HS, Singh GS, Rosell CM
Journal of Food Engineering, 89(4), 466, 2008 |
| 3 |
Improving the texture and delaying staling in rice flour chapati with hydrocolloids and alpha-amylase
Gujral HS, Haros M, Rosell CM
Journal of Food Engineering, 65(1), 89, 2004 |
| 4 |
Effect of different additives on mixograph and bread making properties of Indian wheat flour
Singh N, Bajaj IK, Singh RP, Gujral HS
Journal of Food Engineering, 56(1), 89, 2003 |
| 5 |
Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice
Gujral HS, Kumar V
Journal of Food Engineering, 59(2-3), 117, 2003 |
| 6 |
Back extrusion properties of wheat porridge (Dalia)
Gujral HS, Sodhi NS
Journal of Food Engineering, 52(1), 53, 2002 |
| 7 |
Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat
Gujral HS, Kaur A, Singh N, Sodhi NS
Journal of Food Engineering, 53(4), 377, 2002 |
| 8 |
Effect of composite flours and additives on the texture of chapati
Gujral HS, Pathak A
Journal of Food Engineering, 55(2), 173, 2002 |
| 9 |
Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather
Gujral HS, Khanna G
Journal of Food Engineering, 55(4), 343, 2002 |
