Baljit Singh
Baljit Singh
Senior Baking Technologist, Punjab Agricultural University, Ludhiana
Verified email at - Homepage
Cited by
Cited by
Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice
B Singh, KS Sekhon, N Singh
Food chemistry 100 (1), 198-202, 2007
Advanced glycation End-products (AGEs): an emerging concern for processed food industries
C Sharma, A Kaur, SS Thind, B Singh, S Raina
Journal of food science and technology 52, 7561-7576, 2015
Quality characteristics of gluten free cookies prepared from different flour combinations
S Rai, A Kaur, B Singh
Journal of food science and technology 51, 785-789, 2014
Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology
SD Pardhi, B Singh, GA Nayik, BN Dar
Journal of the Saudi Society of Agricultural Sciences 18 (1), 7-16, 2019
Effect of germination time and temperature on the functionality and protein solubility of sorghum flour
A Singh, S Sharma, B Singh
Journal of Cereal Science 76, 131-139, 2017
Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans
S Kaur, S Sharma, B Singh, BN Dar
Journal of food science and technology 52, 1670-1676, 2015
Response surface analysis and process optimization of twin screw extrusion cooking of potato‐based snacks
B Singh, Rachna, SZ Hussain, S Sharma
Journal of Food Processing and Preservation 39 (3), 270-281, 2015
Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks
C Sharma, B Singh, SZ Hussain, S Sharma
Journal of food science and technology 54, 1711-1720, 2017
Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram
A Ghumman, A Kaur, N Singh, B Singh
LWT 70, 349-357, 2016
Extrusion behaviour of grits from flint and sweet corn
HS Gujral, N Singh, B Singh
Food chemistry 74 (3), 303-308, 2001
Effect of replacement of sodium chloride with mineral salts on rheological characteristics of wheat flour.
A Kaur, R Bala, B Singh, J Rehal
American Journal of Food Technology 6 (8), 674-684, 2011
Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches
S Sharma, N Singh, B Singh
Starch‐Stärke 67 (9-10), 721-728, 2015
Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates
A Kaur, S Kaur, M Singh, N Singh, K Shevkani, B Singh
Journal of food science and technology 52, 4276-4285, 2015
Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures
JP Singh, A Kaur, K Shevkani, N Singh, B Singh
International journal of food science & technology 51 (4), 911-919, 2016
Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and …
S Sharma, A Singh, B Singh
Journal of food biochemistry 43 (2), e12706, 2019
Storage stability and quality assessment of processed cereal brans
S Sharma, S Kaur, BN Dar, B Singh
Journal of food science and technology 51, 583-588, 2014
Quality characteristics of bread produced from wheat, rice and maize flours
S Rai, A Kaur, B Singh, KS Minhas
Journal of Food Science and Technology 49, 786-789, 2012
Optimization of process for reduction of antinutritional factors in edible cereal brans
S Kaur, S Sharma, BN Dar, B Singh
Food science and technology international 18 (5), 445-454, 2012
Optimization of extrusion processing conditions for preparation of an instant grain base for use in weaning foods
S Pathania, B Singh, S Sharma, V Sharma, S Singla
International Journal of Engineering Research and Applications 3 (3), 1040-1049, 2013
In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions
A Singh, S Sharma, B Singh, G Kaur
Journal of food science and technology 56, 3077-3089, 2019
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