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 | 973 | 2014 |
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 | 382 | 2011 |
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 | 364 | 2012 |
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 | 346 | 2011 |
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 | 330 | 1995 |
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 | 234 | 2013 |
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 | 211 | 2014 |
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 | 196 | 2002 |
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 | 192 | 2015 |
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 | 160 | 2014 |
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 | 153 | 2002 |
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 | 151 | 2017 |
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 | 146 | 2013 |
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 | 144 | 2017 |
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 | 143 | 2016 |
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 | 143 | 2015 |
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 | 140 | 2014 |
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 | 132 | 1996 |
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 | 120 | 2007 |
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 | 94 | 2012 |