Dharmesh Chandra Saxena
Dharmesh Chandra Saxena
Professor
Verified email at sliet.ac.in - Homepage
Title
Cited by
Cited by
Year
Formulation of extruded snack food (gum based cereal–pulse blend): optimization of ingredients levels using response surface methodology
S Thakur, DC Saxena
LWT-Food Science and Technology 33 (5), 354-361, 2000
1322000
Effect of incorporating sweetpotato flour to wheat flour on the quality characteristics of cookies
S Singh, CS Riar, DC Saxena
African journal of food science 2 (6), 065-072, 2013
1292013
Some characteristics of acetylated, cross-linked and dual modified Indian rice starches
CS Raina, S Singh, AS Bawa, DC Saxena
European Food Research and Technology 223 (4), 561-570, 2006
1102006
Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour
A Chauhan, DC Saxena, S Singh
LWT-Food Science and Technology 63 (2), 939-945, 2015
942015
Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature
GD Singh, R Sharma, AS Bawa, DC Saxena
Journal of Food Engineering 87 (2), 213-221, 2008
932008
Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization
BA Ashwar, A Gani, IA Wani, A Shah, FA Masoodi, DC Saxena
Food Hydrocolloids 56, 108-117, 2016
922016
Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices
S Singh, CS Raina, AS Bawa, DC Saxena
Drying Technology 24 (11), 1487-1494, 2006
922006
Sweet potato‐based pasta product: optimization of ingredient levels using response surface methodology
S Singh, CS Raina, AS Bawa, DC Saxena
International journal of food science & technology 39 (2), 191-200, 2004
852004
Effect of heat‐moisture treatment and acid modification on rheological, textural, and differential scanning calorimetry characteristics of sweetpotato starch
S Singh, CS Raina, AS Bawa, DC Saxena
Journal of Food Science 70 (6), e373-e378, 2005
772005
Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins—a response surface approach
AA Wani, DS Sogi, L Grover, DC Saxena
Biosystems engineering 94 (1), 67-73, 2006
642006
Textural characteristics of pasta made from rice flour supplemented with proteins and hydrocolloids
CS Raina, S Singh, AS Bawa, DC Saxena
Journal of Texture Studies 36 (4), 402-420, 2005
552005
Optimization of ingredients and process conditions for the preparation of puri using response surface methodology
CN Vatsala, CD Saxena, PH Rao
International journal of food science & technology 36 (4), 407-414, 2001
542001
Influence of heat‐moisture treatment and acid modifications on physicochemical, rheological, thermal and morphological characteristics of indian water chestnut (Trapa natans …
GD Singh, AS Bawa, CS Riar, DC Saxena
Starch‐Stärke 61 (9), 503-513, 2009
462009
A comparative study of Indian rice starches using different modification model solutions
CS Raina, S Singh, AS Bawa, DC Saxena
LWT-Food Science and Technology 40 (5), 885-892, 2007
442007
Physicochemical, Pasting, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch
GD Singh, AS Bawa, S Singh, DC Saxena
Starch‐Stärke 61 (1), 35-42, 2009
422009
Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology
DC Saxena, PH Rao
International journal of food science & technology 31 (4), 345-351, 1996
401996
Physico-chemical, textural, sensory and antioxidant characteristics of gluten–Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour
R Jan, DC Saxena, S Singh
LWT-Food Science and Technology 71, 281-287, 2016
392016
Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies
A Chauhan, DC Saxena, S Singh
Cogent Food & Agriculture 2 (1), 1125773, 2016
352016
Indian water chestnut flour-method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation
GD Singh, CS Riar, C Saini, AS Bawa, DS Sogi, DC Saxena
LWT-Food Science and Technology 44 (3), 665-672, 2011
352011
Analysing the effect of germination on phenolics, dietary fibres, minerals and γ-amino butyric acid contents of barnyard millet (Echinochloa frumentaceae)
S Sharma, DC Saxena, CS Riar
Food bioscience 13, 60-68, 2016
322016
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