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37篇 您的检索式：作者名="Gujral H S"

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	题名	作者	年代	出处	被引量
1	Effect of accelerated ag- ing on the physicochemical and textural prop- erties of brown and milled rice 显示文摘	Gujral H S Kumar V	2003	Journal of Food Engineering2003，，59：	1
2	Texture Profile Analysis 显示文摘	Gujral H S Kaur A Singh N	1978	food technol1978，32，7：	1
3	Effect of sand roasting and microwavecooking on antioxidant activity of barley显示文摘	Sharma P Gujral H S		0，，：	1
4	Effect of sand roasting and microwave cooking on antioxidant activity of barley显示文摘	Sharma P Gujral H S	2011	Food Research International2011，44，1：	1
5	Effect of cyclodextrinase on dough rheology and bread quality from rice flour显示文摘	GUJRAL H S GUARDIOLA I CARBONELL J V J	2003	Agric Food Chem2003，51，：	1
6	Effect of skim milk powder,soy protein concentrate and sucrose on the dehydration behaviour, texture,color and acceptability of mango leather显示文摘	Gujral H S Khanna G	2002	Journal of Food Engineering2002，55，：	1
7	Functionality of rice flour modified with a microbial trans-glutaminase显示文摘	Gujral H S Rosell C M	2004	Journal of Cereal Sci- ence2004，39，2：	1
8	Functionality of rice flour modified with a microbial transglutaminase 显示文摘	Gujral H S Rosell C M	2004	Journal of Cereal Science2004，，39：	1
9	Antioxidant activity of barley as affected by extrusion Cooking显示文摘	Sharma P Gujral H S Singh B	2012	Food Chemistry2012，131，4：	1
10	Anti-staling effects of β-glucan and bar- ley flour in wheat flour chapatti显示文摘	Sharma P Gujral H S	2014	Food Chemistry2014，145，：	1
11	Improvement of the breadmaking quality of rice flour by glucose oxidase显示文摘	Gujral H S Rosell C M	2004	Food Res Int2004，37，1：	1
12	Improvement of the breadmaking quality of rice flour by glucose oxidase 显示文摘	Gujral H S Rosell C M	2004	Food Research International2004，37，1：	1
13	Texture profile analysis显示文摘	GUJRAL H S KAUR A SINGH N	1978	Food tech1978，32，7：	1
14	Modification of pasting properties of wheat starch by cyelodextrin glyeosyltransferase显示文摘	Gujral H S Rosell C M	2004	Journal of the Science of Food and Agriculture2004，84，13：	1
15	Functionality of rice flour modified with a microbial transglutaminase显示文摘	GUJRAL H S ROSELL C M	2004	Journal of Cereal Sci- ence2004，39，2：	1
16	Starch hydrolyzing enzymes for retarding the staling of rice bread显示文摘	GUJRAL H S HAROS M ROSELL C M	2003	Cereal Chemistry2003，80，：	1
17	Effects of incor- porating germinated brown rice on the antioxidant properties of wheat flour chapatti显示文摘	Gujral H S Sharma P Bajaj R	2012	Food Sci Tech- nol Int2012，18，1：	1
18	Functionality of rice flour modified with a microbial transglutaminase 显示文摘	Gujral H S Rosell C M	2004	Journal of Cereal Science2004，39，2：	1
19	Effect of sand roasting and microwave cooking on antioxidant activity of barely显示文摘	SHAMA P GUJRAL H S	2011	Food Research International2011，44，：	1
20	Improvement of the breadmaking quality of rice flour by glucose oxidase显示文摘	GUJRAL H S ROSE C M	2004	Food Research International2004，37，1：	1

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