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Ali Ikram

Government College University, Faisalabad

11

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12

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Structural and nutritional portrayal of rye-supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy

2021 Food Science and Nutrition
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Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

2021 International Journal of Food Properties
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Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

2021 Food Science and Nutrition
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Exploring the effect of ginger supplementation on candy attributes

2021 Journal of Food Processing and Preservation
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Nutritional and end-use perspectives of sprouted grains: A comprehensive review.

2021 Food Science and Nutrition
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Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

2021 Food Science and Nutrition
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Exploring the amino acid composition and vitamin-B profile of buckwheat varieties

2021 Journal of Food Processing and Preservation
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Exploring the amino acid profile and microbial properties of locally sweet preserved kachra hareer (Terminalia chebula)

2020 Food Science and Nutrition
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Effect of adding Aloe vera jell on the quality and sensory properties of yogurt

2020 Food Science and Nutrition
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ブロックチェーンベースWBANのための証明書無し認証鍵合意【JST・京大機械翻訳】

2020 Journal of Systems Architecture
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