Optimization of spray drying process parameters for production of groundnut milk powder von Saha, Dhritiman, Nanda, Saroj K., Yadav, Deep N.

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Impact of octenyl succinylation on rheological, pasting, thermal and physicochemical properties of pearl millet (Pennisetum typhoides) starch von Sharma, Monika, Singh, Ashish K., Yadav, Deep N., Arora, Sumit, Vishwakarma, R.K.

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Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer von Kumar, Yogesh, Kairam, Narsaiah, Ahmad, Tanbir, Yadav, Deep N

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Microwave technology for disinfestation of cereals and pulses: An overview von Yadav, Deep N., Anand, Tanupriya, Sharma, Monika, Gupta, R. K.

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Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch von Sharma, Monika, Singh, Ashish K., Yadav, Deep N.

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Rheological and functional properties of heat moisture treated pearl millet starch von Sharma, Monika, Yadav, Deep N., Singh, Ashish K., Tomar, Sudhir K.

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Co-extrusion of pearl millet-whey protein concentrate for expanded snacks von Yadav, Deep N., Anand, Tanupriya, Navnidhi, Singh, Ashish K.

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Storage stability and pasting properties of hydrothermally treated pearl millet flour von Yadav, Deep N., Kaur, Jaspreet, Anand, Tanupriya, Singh, Ashish K.

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Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake von Chawla, Rekha, Shanmugam, Sivakumar, Bedi, Jasbir Singh, Selvamuthukumaran, Selvamuthukumaran, Yadav, Deep N., Anurag, Rahul

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Development of protein fortified mango based ready-to-serve beverage von Yadav, Deep N., Vishwakarma, R. K., Borad, Sanket, Bansal, Sangita, Jaiswal, Arvind K., Sharma, Monika

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Development and shelf-life evaluation of pearl millet based upma dry mix von Balasubramanian, S., Yadav, Deep N., Kaur, Jaspreet, Anand, Tanupriya

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Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt von Sharma, Monika, Yadav, Deep N, Singh, Ashish K, Vishwakarma, R K, Sabikhi, Latha

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Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate von Yadav, Deep N., Balasubramanian, S., Kaur, Jaspreet, Anand, Tanupriya, Singh, Ashish K.

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Rheological quality of pearl millet porridge as affected by grits size von Yadav, Deep N., Chhikara, Navnidhi, Anand, Tanupriya, Sharma, Monika, Singh, Ashish K.

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Studies on fortification of wheat flour with defatted rice bran for chapati making von Yadav, Deep N., Singh, Krishna K., Rehal, Jagbir

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Protein Enriched Multigrain Expanded Snack: Optimization of Extrusion Variables von Sharma, Monika, Yadav, Deep N., Mridula, D., Gupta, R. K.

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Development of peanut milk-based fermented curd von Yadav, Deep N, Singh, Krishan K, Bhowmik, Subrato N, Patil, Ramabhau T

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Effect of freeze-thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties von Yadav, Deep N, Patki, Prakash E, Khan, Mohammad A, Sharma, Gopal K, Bawa, Amrindar S

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Quality Characteristics of Vegetable-Blended Wheat–Pearl Millet Composite Pasta von Yadav, Deep N., Sharma, Monika, Chikara, Navnidhi, Anand, Tanupriya, Bansal, Sangita

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Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment von Yadav, Deep N., Anand, Tanupriya, Kaur, Jaspreet, Singh, Ashish K.

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