Sheweta Barak

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum

Deepak Mudgil, Sheweta Barak, B. S. Khatkar · International Journal of Biological Macromolecules · 2012 · 389 citations

Materials Science, Biopolymer Gel, Guar Gum +5

Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

Sheweta Barak, Deepak Mudgil, B. S. Khatkar · LWT · 2012 · 212 citations · Full text

Nutrition, Engineering, Food Analysis +19

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

B. S. Khatkar, Sheweta Barak, Deepak Mudgil · International Journal of Biological Macromolecules · 2012 · 135 citations

Food Chemistry, Gluten-free Nutrition, Wheat Gluten +6

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

Deepak Mudgil, Sheweta Barak, B. S. Khatkar · LWT · 2017 · 135 citations

Nutrition, Soluble Dietary Fiber, Food Analysis +8

Effect of flour particle size and damaged starch on the quality of cookies

Sheweta Barak, Deepak Mudgil, B. S. Khatkar · Journal of Food Science and Technology · 2012 · 122 citations · Full text

Grain Quality, Flour Particle Size, Food Quality