Dr Asif Ahmad

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food beta glucan hydrocolloids characterization wheat bread extraction barley pakistan oat oils fats foods exopolysaccharides coculturing charcaterization lactobacillus pyrethroid heating frying industrial health functional food review article nutraceutical physiochemical properties nutrition animal model lipoprotein protein red kidney beans frozen storage baking pollen balls beas acidity soybean sensory beverage nutraceuticals puberty flax seed serum estradiol honey chappatti sweet cream butter dairy preservation mango gamma irradiation toxicology insecticide vegetables gram flour

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Dr Asif Ahmad

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Physiochemical and functional properties of barley b-glucan as affected by different extraction procedures

Beta glucan, A valuable Ingredient in foods

Extraction and charcaterization of beta glucan from oat for industrial utilization

Changes in vegetable oil used for commercial frying

Characterization of exopolysaccharide

Characterization of new exopolysaccharides produced by coculturing of l. kefiranofaciens with yoghurt strains

Chemical residues of some pyrethroid insecticides in egg plant and okra fruits

Comparative effect of gamma irradiation, uv c and hot water on antioxidant

Development and optimization of sweet cream butter

Effect of additives on the shelf life extension of chapatti

Effect of crystallization on the water activity of honey

Effect of flax seeds (linum usitatissimum) on uterine and

Effect of flour processing on soy beverage

Effect of fresh pollen pellets and pollen balls coated with and

Effects of hydrocolloids on partial baking and frozen storage

Exploring the potential of red kidney beans

Extraction of beta glucan from oat and its lipoprotein profile