Arvind Kumar Ahlawat

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Amritpal Kaur, Khetan Shevkani, Mehak Katyal et al. · Journal of Food Science and Technology · 2016 · 128 citations · Full text

Food Chemistry, Noodle Quality, Food Physic +2

Molecular mapping of the grain iron and zinc concentration, protein content and thousand kernel weight in wheat (Triticum aestivum L.)

Gopalareddy Krishnappa, Anju Mahendru Singh, Swati Chaudhary et al. · PLoS ONE · 2017 · 110 citations · Full text

Plant Genetics, Botany, Genetics +21

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars

Amritpal Kaur, Narpinder Singh, Seeratpreet Kaur et al. · Food Chemistry · 2014 · 88 citations

Engineering, Secondary Structure, Rheological Properties +6

Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)

Amritpal Kaur, Narpinder Singh, Arvind Kumar Ahlawat et al. · Food Research International · 2013 · 87 citations

Gluten Properties, Quantitative Genetics, Engineering +8

Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties

Nancydeep Kaur, Balwinder Singh, Amritpal Kaur et al. · Food Chemistry · 2020 · 79 citations

Agricultural Chemistry, Botany, Amino Acid +5