Search Results - Bawa, Amrinder S.

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    Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation

    Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation by Singh, Gagan Deep, Riar, Charanjit Singh, Saini, Cozy, Bawa, Amrinder S., Sogi, Dalbir Singh, Saxena, Dharmesh C.

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  2. 2
    Influence of Heat-Moisture Treatment and Acid Modifications on Physicochemical, Rheological, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch and its Application in Biodegradable Films

    Influence of Heat-Moisture Treatment and Acid Modifications on Physicochemical, Rheological, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starc... by Singh, Gagan Deep, Bawa, Amrinder S, Riar, Charanjit S, Saxena, Dharmesh C

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  3. 3
    Physicochemical, Pasting, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch

    Physicochemical, Pasting, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch by Singh, Gagan Deep, Bawa, Amrinder S., Singh, Sukhcharn, Saxena, Dharmesh C.

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  4. 4
    Leaching of aluminium from utensils during cooking of food

    Leaching of aluminium from utensils during cooking of food by Semwal, A.D, Padmashree, A, Khan, M.A, Sharma, G.K, Bawa, A.S

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  5. 5
    Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation: Innovative baking technologies: new starches, functional bread and cereal products

    Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation: Innovative baking... by GAGAN DEEP SINGH, CHARANJIT SINGH RIAR, SAINI, Cozy, BAWA, Amrinder S, DALBIR SINGH SOGI, SAXENA, Dharmesh C

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  6. 6
    Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology

    Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology by Singh, Sukhcharn, Raina, Charanjit Singh, Bawa, Amrinder Singh, Saxena, Dharmesh Chandra

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  7. 7
    Development of ready-to-eat appetisers based on pepper and their quality evaluation

    Development of ready-to-eat appetisers based on pepper and their quality evaluation by Wadikar, Dadasaheb D., Nanjappa, C., Premavalli, K. S., Bawa, Amrinder Singh

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