| Sucralose and maltodextrin-An altrernative to low fat sugar free ice-cream S Khan, S Rustagi, S Choudhary, A Pandey, MK Khan, A Kumari, A Singh Bioscience biotechnology research communications 11 (1), 136-143, 2018 | 20 | 2018 |
| Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread S Rustagi, S Khan, S Choudhary, A Pandey, MK Khan, A Kumari Current Research in Nutrition and Food Science Journal 6 (1), 211-221, 2018 | 10 | 2018 |
| Comparative study of nutritional and functional characteristics of pearl millet, buckwheat, amaranth and unripe banana flours for gluten-free bakery products S Rustagi, S Khan, T Jain Food Research 6 (3), 411-419, 2022 | 8 | 2022 |
| Psoriasis: Role of dietary management in diminution of its symptoms S Choudhary, A Pandey, MK Khan, S Khan, S Rustagi, G Thomas Biosci Biotech Res Comm 9, 391-398, 2016 | 5 | 2016 |
| Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder S Rustagi, S Khan, T Jain, R Singh, VK Modi Nutrition & Food Science 54 (1), 71-85, 2024 | 2 | 2024 |
| Optimization of millet-legume based composite flour, its rheology and use as pro-health ingredient in bakery industry. S Khan, S Rustagi, A Singh, P Devi Plant Archives (09725210) 21 (2), 2021 | 2 | 2021 |
| Consequential Effect of Gluten-Free Diet on Health-Related Quality of Life in Celiac Populace-A Meta-Analysis S Rustagi, S Choudhary, S Khan, T Jain Current Research in Nutrition and Food Science Journal 8 (3), 1025-1036, 2020 | 2 | 2020 |
| Immunomodulatory effect of phytoactive compounds on human health: a narrative review integrated with bioinformatics approach S Choudhary, S Khan, S Rustagi, VR Rajpal, NS Khan, N Kumar, ... Current Topics in Medicinal Chemistry 24 (12), 1075-1100, 2024 | 1 | 2024 |
| Optimization of composite flour-based sugar-free muffins S Khan, S Rustagi, A Singh Emergent Life Sciences Research 8, 31-40, 2022 | 1 | 2022 |
| Optimization of the Recipe for Composite Flour-based Sugar-free Biscuits S Khan, S Rustagi, A Kumari, A Singh Food Research 7 (2), 11-18, 2023 | | 2023 |
| FORMULATION OF GLUTEN-FREE BREAD WITH DIFFERENT LEVELS OF HYDROXYPROPYL METHYLCELLULOSE, RAW BANANA FLOUR AND PROOF TIME: MODELLING, PROXIMATE AND SENSORY ANALYSES S Rustagi, T Jain, R Singh Plant Archives 21 (1), 1178-1187, 2021 | | 2021 |
| Technology Development of Gluten Free Convenience Foods S Rustagi Noida, 0 | | |
| Ethics in Publishing: An Opinion on its Importance MK Khan, A Pandey, S Choudhary, K Gulcan, S Khan, S Rustagi, ... | | |
Dr. Saumya ChoudharyScientist B (Non-medical)在 bmicnip.in 的电子邮件经过验证
