Upgrading Black Gram By-Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility von Kamani, Mohammad Hassan, Luithui, Yoya, Meera, M. S.

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Impact of hydrothermal processing on Job's tears grain fractions and its protein isolates: Evaluation of digestibility, functionality, and anti‐nutritional factors von Luithui, Yoya, Kamani, Mohammad Hassan, Manchanahally, Meera

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Cereal by-products as an important functional ingredient: effect of processing von Luithui, Yoya, Baghya Nisha, R., Meera, M. S.

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Impact of hydrothermal processing on squalene, α‐tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability von Luithui, Yoya, Kamani, Mohammad Hassan, Sreerama, Yadahally N, Meera, Manchanahally S

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Effect of heat processing on the physicochemical properties of Job’s tears grain von Luithui, Yoya, Meera, M. S.

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Milled black gram by-product as a promising food ingredient: functional, pasting and thermal characteristics von Kamani, Mohammad Hassan, Luithui, Yoya, Meera, M. S.

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