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Yogesh Kumar
Yogesh Kumar
Sant Longowal Institute of Engineering and Technology
Food science
Chemistry
Anthocyanin
Flavonoid
Absorption of water
4
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5
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0
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Roasting of black rice ( Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content
2021
Journal of Food Measurement and Characterization
Sarthak Arora
Ishleen Kaur Virdi
Vijay Singh Sharanagat
Ankan Kheto
Subhamoy Dhua
Rajat Suhag
Rohit Kumar
Yogesh Kumar
Ajay Patel
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Advances in bioconversion of spent tea leaves to value-added products.
2021
Bioresource Technology
Taru Negi
Yogesh Kumar
Ranjna Sirohi
Shikhangi Singh
Ayon Tarafdar
Sunil Pareek
Mukesh Kumar Awasthi
Narashans Alok Sagar
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Composition, characteristics and health promising prospects of black wheat: A review
2021
Trends in Food Science and Technology
Subhamoy Dhua
Kshitiz Kumar
Yogesh Kumar
Lochan Singh
Vijay Singh Sharanagat
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Valorization of unpopped Foxnut starch in stabilizing Pickering emulsion using OSA modification.
2021
International Journal of Biological Macromolecules
Shweta
Yogesh Kumar
Dharmesh C. Saxena
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