Resistant Starch–A Review von Sajilata, M.G., Singhal, Rekha S., Kulkarni, Pushpa R.

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Basmati rice: a review von Bhattacharjee, Paramita, Singhal, Rekha S., Kulkarni, Pushpa R.

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Physicochemical properties of hydroxypropyl derivative from corn and amaranth starch von PAL, Jayati, SINGHAL, Rekha S, KULKARNI, Pushpa R

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A new TLC method to detect the presence of ground papaya seed in ground black pepper von Paradkar, Manish M, Singhal, Rekha S, Kulkarni, Pushpa R

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Physicochemical and functional properties of Chenopodium quinoa starch von Ahamed, N.Thoufeek, Singhal, Rekha S., Kulkarni, Pushpa R., Pal, Mohinder

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Starch-based spherical aggregates: screening of small granule sized starches for entrapment of a model flavouring compound, vanillin von Tari, Tejashree A, Annapure, Uday S, Singhal, Rekha S, Kulkarni, Pushpa R

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Studies on starch-hydrocolloid interactions: effect of salts von Sudhakar, V, Singhal, Rekha S, Kulkarni, Pushpa R

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Studies of a 2:1 sodium carbonate:sodium bicarbonate mixture as papadkhar substitute for papads von Patil, Sunita J., Singhal, Rekha S., Kulkarni, Pushpa R.

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Studies on interactions of corn starch with casein and casein hydrolysates von Goel, Pradeep K, Singhal, Rekha S, Kulkarni, Pushpa R

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Mini-papad containing cheese powder-a novelty snack food von Srinivasan, Uday S. Annapure, Akshay K. Sahoo, Rekha S. Singhal, Pushpa R. Kulkarni, Purnima

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Comparative aroma profiles using supercritical carbon dioxide and Likens-Nickerson extraction from a commercial brand of Basmati rice von Bhattacharjee, Paramita, Ranganathan, TV, Singhal, Rekha S, Kulkarni, Pushpa R

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A comparative study on the physical characteristics and cooking quality parameters of commercial brands of Basmati rice von BHATTACHARJEE, P, KULKARNI, P. R

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A simple method for the analysis of trehalose using HPTLC von Ranganathan, T.V, Kulkarni, Pushpa R

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Pectin and calcium chloride treatment for low-fat fried green gram splits von Holikar, M.V, Annapure, U.S, Singhal, R.S, Kulkarni, P.R

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Weaning Foods: A Review of the Indian Experience von Sajilata, G., Singhal, Rekha S., Kulkarni, Pushpa R.

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Comparative studies on bioconversion of benzaldehyde to L-phenylacetylcarbinol (L-PAC) using calcium alginate- and barium alginate-immobilized cells of Torulaspora delbrueckii von Shukla, Vilas B, Kulkarni, Pushpa R

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Screening of different hydrocolloids for improving the quality of fried papad von Patil, Sunita J., Singhal, Rekha S., Kulkarni, Pushpa R.

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Quantification of blends of black gram and rice using pentosan as an indicator von Paradkar, Manish M, Singhal, Rekha S, Kulkarni, Pushpa R

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Detection of Lathyrus sativus in processed chickpea- and red gram-based products by thin layer chromatography von Paradkar, Manish M, Singhal, Rekhal S, Kulkarni, Pushpa R

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Oxidised starch as gum arabic substitute for encapsulation of flavours von Chattopadhyaya, Sumana, Singhal, Rekha S, Kulkarni, Pushpa R

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