K. Harinder - Concepedia

Author

K. Harinder

Punjab Agricultural University

Also Known As

K Harinder, K. HARINDER, K. Harinder

Publications

266

Citations

H-Index

Concepts

All Affiliations

Punjab Agricultural University

About

K. Harinder is an author at Punjab Agricultural University specializing in food chemistry, agricultural economics, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	85
2	Engineering	2	2	102
3	Biochemistry	2	2	33
4	Medicine	1	1	89
5	Natural Sciences	1	1	20

K. Harinder

Publications

244

Citations

H-Index

Page 1

	Year	Citations
The HMW Glutenin Subunit and Gliadin Compositions of German‐Grown Wheat Varieties and their Relationship with Bread‐Making Quality William J. Rogers, P. I. Payne, K. Harinder Plant Breeding Bread‐making QualityGluten-free NutritionEngineeringHmw Glutenin SubunitGenetics	1989	89
STUDIES ON the IMPROVEMENT of FUNCTIONAL and BAKING PROPERTIES of WHEAT-CHICKPEA FLOUR BLENDS Narpinder Singh, K. Harinder, K. S. Sekhon, Journal of Food Processing and Preservation Food ChemistryNutritionWheat-chickpea Flour BlendsFunctional PropertyBaking Properties	1991	42
Studies on the development and storage stability of ready-to-serve bottled sugarcane juice K Bhupinder, Kanak Sharma, K. Harinder International journal of tropical agriculture Shelf LifeBiomanufacturingStorage StabilityBioenergyFood Preservation	1991	30
Studies on the baking properties of wheat: Pigeonpea flour blends K. Harinder, Bhupinder Kaur, Savita Sharma Plant Foods for Human Nutrition	1999	26
The use of near-isogenic lines with different HMW glutenin subunits in studying bread-making quality and glutenin structure P. I. Payne, Linda M. Holt, K. Harinder, Food ChemistryGlutenin StructureBiochemistryNatural SciencesGlycobiology	1987	20
Flow behavior and functional properties of barley and oat water‐soluble β‐D‐glucan rich extractions K Bhupinder, K. Harinder International Journal of Food Properties Functional PropertiesEngineeringFood AnalysisFood BiophysicsAgricultural Economics	2000	13
High alpha-amylase flours: effect of pH, acid, and salt on the rheological properties of dough. K. Harinder, G. S. Bains Europe PMC (PubMed Central) Food ChemistryBiochemistryFood BiophysicsRheological PropertiesBiochemical Engineering	1990	13
Functional and chapati making properties of hull-less barley supplemented wheat flour Jiwan S. Sidhu, K. Harinder, Amritpal Kaur, Journal of Food Science and Technology-mysore Food ChemistryWheat FlourAgricultural EconomicsGrain QualityHull-less Barley	1990	11

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