Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough by Sarabhai, Swati, Prabhasankar, P.

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Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties by Sarabhai, Swati, Tamilselvan, T., Prabhasankar, Pichan

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Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population by Mohan Kumar, B.V., Sarabhai, Swati, Prabhasankar, P.

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Effect of Micronization of Maize on Quality Characteristics of Pasta by Deepa, C., Sarabhai, Swati, Prabhasankar, P., Hebbar, H. Umesh

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Rheological characterization and biscuit making potential of gluten free flours by Sarabhai, Swati, Sudha, M. L., Prabhasankar, P.

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Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation by Sarabhai, Swati, Indrani, D., Vijaykrishnaraj, M., Milind, Arun Kumar, V., Prabhasankar, P.

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Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins by Jyotsna, Rajiv, Soumya, C., Swati, Sarabhai, Prabhasankar, P.

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