Naincy Parmar

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

Naincy Parmar, Narpinder Singh, Amritpal Kaur et al. · Journal of Food Science and Technology · 2017 · 80 citations

Agriculture, Food Science, Nutritional Sciences +17

Characteristics of starch obtained at different stages of purification during commercial wet milling of maize

Narpinder Singh, Khetan Shevkani, Amritpal Kaur et al. · Starch - Stärke · 2014 · 74 citations

Agriculture, Biochemistry, Food Science +17

Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea

Naincy Parmar, Narpinder Singh, Amritpal Kaur et al. · Food Research International · 2016 · 55 citations

Agriculture, Food Science, Plant Sciences +16

Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars

Priyanka Pal, Narpinder Singh, Parmeet Kaur et al. · Cereal Chemistry · 2016 · 52 citations

Agriculture, Agronomy, Crop Sciences +17

Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions

Naincy Parmar, Narpinder Singh, Amritpal Kaur et al. · LWT · 2017 · 39 citations

Agriculture, Agronomy, Food Science +14