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BHUPENDAR KHATKAR
BHUPENDAR KHATKAR
Guru Jambheshwar university of science and technology
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Title
Cited by
Cited by
Year
Guar gum: processing, properties and food applications—a review
D Mudgil, S Barak, BS Khatkar
Journal of food science and technology 51, 409-418, 2014
9502014
Processing, food applications and safety of aloe vera products: a review
KS Ahlawat, BS Khatkar
Journal of food science and technology 48, 525-533, 2011
3722011
X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum
D Mudgil, S Barak, BS Khatkar
International Journal of Biological Macromolecules 50 (4), 1035-1039, 2012
3582012
Trans fats—sources, health risks and alternative approach-A review
V Dhaka, N Gulia, KS Ahlawat, BS Khatkar
Journal of food science and technology 48, 534-541, 2011
3412011
The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality
BS Khatkar, AE Bell, JD Schofield
Journal of Cereal Science 22 (1), 29-44, 1995
3281995
Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
S Barak, D Mudgil, BS Khatkar
LWT-Food Science and Technology 51 (1), 211-217, 2013
2302013
Instant noodles: processing, quality, and nutritional aspects
N Gulia, V Dhaka, BS Khatkar
Critical reviews in food science and nutrition 54 (10), 1386-1399, 2014
2062014
Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality
BS Khatkar, RJ Fido, AS Tatham, JD Schofield
Journal of Cereal Science 35 (3), 299-306, 2002
1952002
Biochemical and functional properties of wheat gliadins: a review
S Barak, D Mudgil, BS Khatkar
Critical reviews in food science and nutrition 55 (3), 357-368, 2015
1892015
Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making
BS Yadav, RB Yadav, M Kumari, BS Khatkar
LWT-Food Science and Technology 57 (1), 352-358, 2014
1572014
Functional properties of wheat gliadins. II. Effects on dynamic rheological properties of wheat gluten
BS Khatkar, RJ Fido, AS Tatham, JD Schofield
Journal of Cereal Science 35 (3), 307-313, 2002
1522002
Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties
R Kumar, BS Khatkar
Journal of food science and technology 54, 2403-2410, 2017
1482017
Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten
BS Khatkar, S Barak, D Mudgil
International journal of biological macromolecules 53, 38-41, 2013
1452013
Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels
D Mudgil, S Barak, BS Khatkar
LWT 80, 537-542, 2017
1432017
Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review
A Devi, BS Khatkar
Journal of food science and technology 53, 3633-3641, 2016
1432016
Effects of gliadin/glutenin and HMW‐GS/LMW‐GS ratio on dough rheological properties and bread‐making potential of wheat varieties
V Dhaka, BS Khatkar
Journal of Food Quality 38 (2), 71-82, 2015
1422015
Effect of flour particle size and damaged starch on the quality of cookies
S Barak, D Mudgil, BS Khatkar
Journal of food science and technology 51, 1342-1348, 2014
1362014
A comparative study of the inter‐relationships between mixograph parameters and bread‐making qualities of wheat flours and glutens
BS Khatkar, AE Bell, JD Schofield
Journal of the Science of Food and Agriculture 72 (1), 71-85, 1996
1321996
Morphological, physicochemical and cooking properties of some Indian rice (Oryza sativa L.) cultivars
RB Yadav, BS Khatkar, BS Yadav
Journal of Agricultural Technology 3 (2), 203-210, 2007
1192007
Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum
D Mudgil, S Barak, BS Khatkar
Carbohydrate polymers 90 (1), 224-228, 2012
942012
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