Gene doping detection: evaluation of approach for direct detection of gene transfer using erythropoietin as a model system von Baoutina, A, Coldham, T, Bains, G S, Emslie, K R

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Study of seleniferous soils using instrumental neutron activation analysis von Srivastava, Alok, Bains, G.S., Acharya, R., Reddy, A.V.R.

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Soft wheat quality as related to protein composition von Huebner, F.R, Bietz, J.A, Nelsen, T, Bains, G.S, Finney, P.L

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Effect of Extrusion Cooking on X-Ray Diffraction Characteristics of Rice and Rice-Legume Blends von Chauhan, G. S., Sharma, P., Bains, G. S.

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EFFECT OF PROCESSING, PRESERVATION AND STORAGE ON RHEOLOGY OF GUAVA PULP von HARNANAN, S. W., TEJINDER, S., BAINS, G. S.

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Protein Functionality Differences in Eastern U.S. Soft Wheat Cultivars and Interrelation with End–Use Quality Tests von Finney, P.L., Bains, G.S.

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Effect of soyflour supplementation on the quality of cooked noodles von Singh, N, Chauhan, G.S, Bains, G.S

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Grain Extract-Milk Beverage: Processing and Physicochemical Characteristics von SINGH, T., BAINS, G. S.

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FLOW BEHAVIOUR OF TOMATO KETCHUPS von RANI, UPASANA, BAINS, G.S.

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The substrate dependence of the optical and magneto-optical constants of Mn(x)Sb(1-x) thin films von CAREY, R, THOMAS, B. W. J, BAINS, G. S

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Equilibrium moisture content, BET monolayer moisture and crispness of extruded rice-legume snacks von Chauhan, G.S, Bains, G.S

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Effect of irradiation on the malting quality of barley von Avtar, S, Tejinder, S, Bains, G.S

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Effects of Neonatal Thymic Exposure to High Doses of X-irradiation von Bains, G.S., Sundaram, K.

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Brillouin scattering from spin waves in Co/Gd multilayer films von BAINS, G. S, YOSHIHARA, A, TAKANASHI, K, FUJIMORI, H

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Effect of some extruder variables on physico-chemical properties of extruded rice—Legume blends von Chauhan, G.S., Bains, G.S.

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Effect of extrusion processing on the nutritional quality of protein in rice-legume blends von Chauhan, G. S., Verma, N. S., Bains, G. S.

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Thermal time requirement and heat use efficiency in summer green gram (Vigna radiata L. Wilczek) under different hydrothermal regimes von RAVI KIRAN, G. S. BAINS

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Damaged Starch Contents of Wheat Whole Meals in Relation to Maltose Values and Water Absorption von Sharma, H., Bains, G. S.

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High α-amylase flours : effect of pH, acid, and salt on the rheological properties of dough von HARINDER, K, BAINS, G. S

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The quality of Canadian Amber Durum wheat grades and the role of a pentosan-rich fraction in macaroni dough quality von Bains, G. S., Irvine, G. N.

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