Gujral H.S.
19
Coauthors
10
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2003 | 4 |
| 2004 | 4 |
| 2008 | 1 |
| 2011 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 6 |
| Bioquímica | 4 |
| Biotecnología | 3 |
| Ciencia agraria | 1 |
| Ingeniería química | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 9 |
| Alimentación y bebidas | 7 |
| Tecnología de las bebidas | 2 |
| Microorganismos, hongos y algas | 1 |
| Bioquímica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 10 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 10 |
| Haros M. | 2 |
| Guardiola I. | 1 |
| Carbonell J.V. | 1 |
| Singh S. | 1 |
| Sharma S. | 1 |
| Sharma P. | 1 |
| Singh G. | 1 |
| Gaur S. | 1 |
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Top Keywords
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Publicaciones del autor
Functionality of rice flour modified with a microbial transglutaminase
ArticleAbstract: Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its usePalabras claves:bread, Dynamic rheology, Protein cross-linking, Rice proteins, TransglutaminaseAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusImprovement of the breadmaking quality of rice flour by glucose oxidase
ArticleAbstract: Bread from rice flour is very difficult to bake as it lacks gluten like proteins but modification ofPalabras claves:bread, Dynamic rheology, FZCE, Glucose oxidase, Protein crosslinking, Rice proteinsAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusModification of pasting properties of wheat starch by cyclodextrin glycosyltransferase
ArticleAbstract: The effect of cyclodextrin glycosyltransferase (CGTase) on wheat starch functionality was assessed bPalabras claves:Amylose-lipid complex, CGtase, cyclodextrins, FUNCTIONALITY, Pasting properties, starchAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusExtending shelf life of chapatti by partial baking and frozen storage
ArticleAbstract: The effect of conventional and partial baking and storage at two different temperatures (ambient andPalabras claves:Chapatti, Extensibility, Partial baking, Retrogradation, StalingAutores:Cristina M. Rosell, Gujral H.S., Singh G.Fuentes:scopusEffects of roasting on barley β-glucan, thermal, textural and pasting properties
ArticleAbstract: Different hulled barley cultivars were subjected to roasting in hot sand (280 °C) and the effects onPalabras claves:barley, Cooked starch, Roasting, Soluble β-glucanAutores:Cristina M. Rosell, Gujral H.S., Sharma P.Fuentes:scopus