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Sukhcharn Singh

Sukhcharn Singh

Sant Longowal Institute of Engineering and Technology - Longowal / India
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 421252
ਸੰਤ ਲੋਗੋਵਾਲ ਇੰਸਟੀਚਿਉਟ ਆਫ਼ ਇੰਜਨੀਅਰਿੰਗ ਅਤੇ ਟੈਕਨੋਲੋਜੀ
person_outline Sukhcharn Singh's MOST POPULAR ARTICLES
1-) Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour LWT-Food Science and Technology 63 (2), 939-945, 2015
2-) Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies African journal of food science 2 (6), 65-72, 2008
3-) Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies Cogent Food & Agriculture 2 (1), 1125773, 2016
4-) Nutritional constituents of pseudo cereals and their potential use in food systems: A review Trends in Food Science & Technology 75, 170-180, 2018
5-) Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam … Food Hydrocolloids 55, 56-64, 2016