Khetarpaul, Neelam K.: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

1

Effect of Supplementation of Soy, Sorghum, Maize, and Rice on the Quality of Cooked Noodles

Khetarpaul, Neelam, Goyal, Rajni

Journal:

Ecology of Food and Nutrition

Year:

2007

Language:

english

File:

PDF, 188 KB

english, 2007

2

Nutrient composition of full fat and defatted rice bran

Kumari, Neeta, Khetarpaul, Neelam, ., Vinita, Rani, Priyanka

Journal:

Asian Journal of Dairying & Foods Research

Year:

2018

Language:

english

File:

PDF, 196 KB

english, 2018

3

Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread

Khetarpaul, Neelam, Goyal, Rajni

Journal:

British Food Journal

Year:

2009

Language:

english

File:

PDF, 74 KB

english, 2009

4

Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum)

Saroj Bishnoi, Neelam Khetarpaul

Journal:

Year:

1993

Language:

english

File:

PDF, 513 KB

english, 1993

5

Effect of fermentation on HCl-extractability of minerals from rice-defatted soy flour blend

Rakhi Goyal, Neelam Khetarpaul

Journal:

Year:

1994

Language:

english

File:

PDF, 360 KB

english, 1994

6

Variability in physico-chemical properties and nutrient composition of different pea cultivars

Saroj Bishnoi, Neelam Khetarpaul

Journal:

Year:

1993

Language:

english

File:

PDF, 278 KB

english, 1993

7

Variability in Physico-chemical Properties and Nutrient Composition of Newly Released Ricebean and Fababean Cultivars

Kamlesh Saharan, Neelam Khetarpaul, Saroj Bishnoi

Journal:

Journal of Food Composition and Analysis

Year:

2002

Language:

english

File:

PDF, 126 KB

english, 2002

8

Biological utilization of vegetable peas: Effect of cooking and varietal differences

Kamlesh Saharan, Neelam Khetarpaul

Journal:

Plant Foods for Human Nutrition

Year:

1994

Language:

english

File:

PDF, 492 KB

english, 1994

9

Effect of germination and fermentation on available carhohydrate content of pearl millet

Neelam Khetarpaul, B.M. Chauhan

Journal:

Year:

1990

Language:

english

File:

PDF, 304 KB

english, 1990

10

Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

NEELAM KHETARPAUL, B.M. CHAUHAN

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 273 KB

english, 1990

11

Processing of newly released ricebean and fababean cultivars: changes in total and available calcium, iron and phosphorus

Saharan, Neelam Khetarpaul, Saroj B, Kamlesh

Journal:

International Journal of Food Sciences and Nutrition

Year:

2001

Language:

english

File:

PDF, 105 KB

english, 2001

12

Development, acceptability and nutritional evaluation of an indigenous food blend fermented with probiotic organisms

Sindhu, Sangeeta C., Khetarpaul, Neelam

Journal:

Nutrition & Food Science

Year:

2005

Language:

english

File:

PDF, 187 KB

english, 2005

13

Preparation nutritional value and acceptability of barleyrabadi— an indigenous fermented food of India

Manju Gupta, Neelam Khetarpaul, B. M. Chauhan

Journal:

Plant Foods for Human Nutrition

Year:

1992

Language:

english

File:

PDF, 383 KB

english, 1992

14

Fermentation of rice-bengal gram dhal blends with whey: Changes in phytic acid content and in vitro digestibility of starch and protein

Anshu Sharma, Dr. (Mrs.) Neelam Khetarpaul

Journal:

Molecular Nutrition & Food Research

Year:

1995

Language:

english

File:

PDF, 368 KB

english, 1995

15

Effect of pure sequential culture fermentation by yeasts and lactobacilli on HCl-extractability of minerals from pearl millet

Neelam Khetarpaul, B.M. Chauhan

Journal:

Year:

1991

Language:

english

File:

PDF, 441 KB

english, 1991

16

Effect of salt solution pretreatment on the cooking quality and consumer acceptability of soy dhal

Khetarpaul, Neelam, Goyal, Rajni, Garg, Renu

Journal:

British Food Journal

Year:

2005

Language:

english

File:

PDF, 233 KB

english, 2005

17

Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India

Dahiya, Pradeep K., Linnemann, Anita R., Nout, Martinus J. R., Van Boekel, Martinus A. J. S., Khetarpaul, Neelam K., Grewal, Raj B.

Journal:

Ecology of Food and Nutrition

Year:

2014

Language:

english

File:

PDF, 262 KB

english, 2014

18

Nutritional characteristics of mung bean foods

Kumar Dahiya, Pradeep, Nout, M.J.R., A. van Boekel, Martinus, Khetarpaul, Neelam, Bala Grewal, Raj, Linnemann, Anita

Journal:

British Food Journal

Year:

2014

Language:

english

File:

PDF, 252 KB

english, 2014

19

Nutrient composition of tomato products prepared using tomato grown under sodic condition with gypsum and farmyard manure treatment

Varsha Rani, Neelam Khetarpaul

Journal:

Journal of the Science of Food and Agriculture

Year:

2009

Language:

english

File:

PDF, 104 KB

english, 2009

20

Effect of Fermentation by Pure Cultures of Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

NEELAM KHETARPAUL, B.M. CHAUHAN

Journal:

Journal of Food Science

Year:

1989

Language:

english

File:

PDF, 266 KB

english, 1989

21

Effect of fermentation by pure cultures of yeasts and lactobacilli on the available carbohydrate content of pearl millet

Neelam Khetarpaul, B.M. Chauhan

Journal:

Year:

1990

Language:

english

File:

PDF, 371 KB

english, 1990

22

Effect of Germination and Fermentation on in vitro Starch and Protein Digestibility of Pearl Millet

NEELAM KHETARPAUL, B.M. CHAUHAN

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 303 KB

english, 1990

23

Hydrochloric acid extractability of minerals from rabadi - a wheat flour fermented food

Gupta, Manju., Khetarpaul, Neelam.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1993

Language:

english

File:

PDF, 364 KB

english, 1993

24

Sequential fermentation of pearl millet by yeasts and lactobacilli: Changes in available carbohydrates content

Neelam Khetarpaul, B.M. Chauhan

Journal:

Year:

1991

Language:

english

File:

PDF, 313 KB

english, 1991

25

Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and Protein

Sangeeta C. Sindhu, Neelam Khetarpaul

Journal:

Journal of Food Composition and Analysis

Year:

2001

Language:

english

File:

PDF, 212 KB

english, 2001

26

Improvement in HCl-extractability of minerals from pearl millet by natural fermentation

Neelam Khetarpaul, B.M. Chauhan

Journal:

Year:

1990

Language:

english

File:

PDF, 350 KB

english, 1990

27

Efficacy of barley based probiotic food mixture in treatment of pathogenicE.coliinduced diarrhoea in mice

Sudesh Jood, Neelam Khetarpaul, Rajni Goyal

Journal:

Journal of Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 400 KB

english, 2012

28

Effect of fermentation on phytic acid and in vitro availability of calcium and iron of ‘Doli ki roti'—an indigenously fermented Indian bread

Bhatia, Anshu, Khetarpaul, Neelam

Journal:

Ecology of Food and Nutrition

Year:

2002

Language:

english

File:

PDF, 444 KB

english, 2002

29

Improvement in HCI extractability of minerals from pearl millet(Pennisetum typhoideum) by fermentation with yeasts and lactobacilli

Neelam Khetarpaul, Bhag Mal Chauhan

Journal:

Journal of the Science of Food and Agriculture

Year:

1989

Language:

english

File:

PDF, 289 KB

english, 1989

30

Development of products incorporating fermented rice-dehulled blackgram-whey blends; their sensory and nutritional evaluation

Anshu Sharma, Prof. Dr. Neelam Khetarpaul

Journal:

Molecular Nutrition & Food Research

Year:

1997

Language:

english

File:

PDF, 283 KB

english, 1997

31

Carbohydrate profile and starch digestibility of newly released high yielding moth bean (Phaselous aconitifoliusJacq.) varieties as affected by microwave heating and pressure cooking

Negi Anju, Pinky Boora, Neelam Khetarpaul

Journal:

Journal of Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 143 KB

english, 2011

32

Effect of Rabadi fermentation on HCl-extractability of minerals of wheat

Manju Gupta, Neelam Khetarpaul, B.M. Chauhan

Journal:

Year:

1991

Language:

english

File:

PDF, 370 KB

english, 1991

33

Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods

Aarti Duhan, Neelam Khetarpaul, Saroj Bishnoi

Journal:

Year:

2002

Language:

english

File:

PDF, 105 KB

english, 2002

34

Effect of rabadi fermentation of barley on HCl-extractability of minerals

MANJU GUPTA, NEELAM KHETARPAUL, B.M. CHAUHAN

Journal:

International Journal of Food Science & Technology

Year:

1992

Language:

english

File:

PDF, 360 KB

english, 1992

35

Effect of Fermentation with Whey on the HCl Extractability of Minerals from Rice-Dehulled Blackgram Blends

Sharma, Anshu, Khetarpaul, Neelam

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 62 KB

english, 1997

36

Rabadi fermentation of wheat: Changes in phytic acid content andin vitrodigestibility

Manju Gupta, Neelam Khetarpaul, B. M. Chauhan

Journal:

Plant Foods for Human Nutrition

Year:

1992

Language:

english

File:

PDF, 382 KB

english, 1992

37

Sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits

Sharma, Chanchal, Punia, Darshan, Khetarpaul, Neelam

Journal:

British Food Journal

Year:

2013

Language:

english

File:

PDF, 137 KB

english, 2013

38

Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley

Manju Gupta, Dr. Neelam Khetarpaul

Journal:

Molecular Nutrition & Food Research

Year:

1993

Language:

english

File:

PDF, 399 KB

english, 1993

39

Effect of feeding probiotic fermented indigenous food mixture on serum cholesterol levels in mice

Sangeeta C. Sindhu, Neelam Khetarpaul

Journal:

Nutrition Research

Year:

2003

Language:

english

File:

PDF, 91 KB

english, 2003

40

Saponin content and trypsin inhibitor activity in processed and cooked pigeon pea cultivars

Duhan, Neelam Khetarpaul, Saroj Bis, Aarti

Journal:

International Journal of Food Sciences and Nutrition

Year:

2001

Language:

english

File:

PDF, 118 KB

english, 2001

41

HCl-extractability of zinc and copper as affected by soaking, dehulling, cooking and germination of high yielding pigeon pea cultivars

Aarti Duhan, Neelam Khetarpaul, Saroj Bishnoi

Journal:

Journal of Food Composition and Analysis

Year:

2004

Language:

english

File:

PDF, 181 KB

english, 2004

42

Development of an indigenously fermented Indian bread – doli ki roti

Bhatia, Anshu, Khetarpaul, Neelam

Journal:

Nutrition & Food Science

Year:

2006

Language:

english

File:

PDF, 210 KB

english, 2006

43

Improvement in cooking quality of soybean (glycine max) by presoaking treatment with enzyme (lipase) solution

Khetarpaul, Neelam, Garg, Renu, Goyal, Rajni

Journal:

Nutrition & Food Science

Year:

2004

Language:

english

File:

PDF, 160 KB

english, 2004

44

Development of partially defatted soy flour and dhal

Neelam Khetarpaul, Raj Bala Grewal, Rajni Goyal, Renu Garg

Journal:

Year:

2004

Language:

english

File:

PDF, 166 KB

english, 2004

45

Iodine content of water and foodstuffs from different agroclimatic zones of Haryana State, India

Punia, Darshan, Gupta, Manju, Kala Yadav, Shashi, Khetarpaul, Neelam

Journal:

Nutrition & Food Science

Year:

2006

Language:

english

File:

PDF, 135 KB

english, 2006

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Z-Library Since 2009 support@1delivery.pm

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски