Follow
Prakhar Chatur
Prakhar Chatur
PhD Candidate, Curtin University
Verified email at postgrad.curtin.edu.au
Title
Cited by
Cited by
Year
The effect of high pressure processing on textural, bioactive and digestibility properties of cooked Kimberley large Kabuli chickpeas
P Chatur, S Johnson, R Coorey, RR Bhattarai, SJ Bennett
Frontiers in Nutrition 9, 847877, 2022
82022
Dietary Gums
P Chatur, U Shah, A Gani, M Ahmad, A Gani, Z Khan
Food biopolymers: Structural, functional and nutraceutical properties, 187-208, 2021
12021
Identifying the Nutritional Properties of Australian Kabuli Chickpeas to Inform Future Novel Food Product Development
P Chatur
Curtin University, 2021
2021
Gum-Based Delivery Systems
U Shah, P Chatur, H Al-Ali, M Ahmad, A Gani, FA Masoodi, A Gani
Food Hydrocolloids as Encapsulating Agents in Delivery Systems, 29-84, 2019
2019
Starch-Based Delivery System
U Shah, P Chatur, H Al-Ali, M Ahmad, A Gani, A Gani, FA Masoodi
Food Hydrocolloids as Encapsulating Agents in Delivery Systems, 85-127, 2019
2019
The system can't perform the operation now. Try again later.
Articles 1–5