| Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars M Kaur, N Singh Food chemistry 91 (3), 403-411, 2005 | 595 | 2005 |
| Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars M Kaur, N Singh Food chemistry 102 (1), 366-374, 2007 | 424 | 2007 |
| Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivars N Singh, KS Sandhu, M Kaur Journal of food Engineering 63 (4), 441-449, 2004 | 309 | 2004 |
| Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars K Maninder, KS Sandhu, N Singh Food chemistry 104 (1), 259-267, 2007 | 289 | 2007 |
| A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties KS Sandhu, M Kaur, N Singh, ST Lim LWT-Food Science and Technology 41, 1000-1010, 2008 | 268 | 2008 |
| Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starches KS Sandhu, N Singh, M Kaur Journal of food engineering 64 (1), 119-127, 2004 | 265 | 2004 |
| Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties M Kaur, KS Sandhu, AP Arora, A Sharma LWT-Food Science and Technology 62 (1), 628-632, 2015 | 237 | 2015 |
| Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.) M Kaur, N Singh, KS Sandhu, HS Guraya Food Chemistry 85 (1), 131-140, 2004 | 237 | 2004 |
| Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour M Kaur, P Kaushal, KS Sandhu Journal of Food Science and Technology 50 (1), 94-100, 2013 | 203 | 2013 |
| Physicochemical, cooking, textural and roasting characteristics of Chickpea (Cicer arietinum L.) cultivars M Kaur, N Singh, NS Sodhi Journal of Food Engineering 69 (4), 511-517, 2005 | 200 | 2005 |
| Oat starch: Physico-chemical, morphological, rheological characteristics and its applications: A review S Punia, KS Sandhu, SB Dhull, AK Siroha, SS Purewal, M Kaur, ... International Journal of Biological Macromolecules 154, 493-498, 2020 | 158 | 2020 |
| Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties KS Sandhu, M Kaur, Mukesh LWT Food Science and Technology 43, 1289-1293, 2010 | 155 | 2010 |
| Microstructure, physicochemical properties and in vitro digestibility of starches from different Indian lentil (Lens culinaris) cultivars M Kaur, KS Sandhu, ST Lim Carbohydrate polymers 79 (2), 349-355, 2010 | 153 | 2010 |
| Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies M Kaur, V Singh, R Kaur Bioactive Carbohydrates and Dietary Fibre 9, 14-20, 2017 | 140 | 2017 |
| Relationships between selected properties of seeds, flours and starches from different chickpea cultivars M Kaur, N Singh International Journal of Food Properties 9 (4), 597-608, 2006 | 132 | 2006 |
| Physicochemical properties including granular morphology, amylose content, swelling and solubility, thermal and pasting properties of starches from normal, waxy, high amylose … N Singh, KS Sandhu, M Kaur Progress in food biopolymer research 1 (2), 43-55, 2005 | 127 | 2005 |
| Physicochemical, Thermal, Morphological and Pasting Properties of Starches from some Indian Black Gram (Phaseolus mungo L.) Cultivars N Singh, M Kaur, KS Sandhu, HS Guraya Starch‐Stärke 56 (11), 535-544, 2004 | 123 | 2004 |
| Mukesh.(2010). Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties KS Sandhu, M Kaur LWT-Food Science and Technology 43 (8), 1289-1293, 2010 | 110 | 2010 |
| Millets: a cereal grain with potent antioxidants and health benefits P Kaur, SS Purewal, KS Sandhu, M Kaur, RK Salar Journal of Food Measurement and Characterization 13, 793-806, 2019 | 108 | 2019 |
| Physical, structural and thermal properties of composite edible films prepared from Pearl millet starch and carrageenan gum: Process optimization using Response Surface Methodology KS Sandhu, L Sharma, M Kaur, R Kaur International Journal of Biological Macromolecules 143, 704-713, 2020 | 106 | 2020 |
Kawaljit Singh SandhuProfessor & HOD, Maharaja Ranjit Singh Punjab Technical University (MRSPTU), BathindaEmail được xác minh tại mrsptu.ac.in
