Elizabeth Devi Wahengbam

Quality of ready-to-eat komal chawal produced by brown rice parboiling method

Elizabeth Devi Wahengbam, Manuj Kumar Hazarika · Journal of Food Science and Technology · 2018 · 22 citations · Full text

Ready-to-eat Komal Chawal, Agricultural Economics, Brown Rice +3

Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice

Elizabeth Devi Wahengbam, Arup Jyoti Das, Brian Desmond Green et al. · Food Chemistry · 2019 · 22 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +5

Fortification of zinc in a parboiled low‐amylose rice: effects of milling and cooking

Elizabeth Devi Wahengbam, Brian D. Green, Manuj Kumar Hazarika · Journal of the Science of Food and Agriculture · 2019 · 16 citations · Full text

Food Chemistry, Nutrition, Abstract Background Rice +14

Reactive oxygen species turnover, phenolics metabolism, and some key gene expressions modulate postharvest physiological deterioration in cassava tubers

Elizabeth Devi Wahengbam, Chingakham Premabati Devi, Susheel Kumar Sharma et al. · Frontiers in Microbiology · 2023 · 12 citations · Full text