Ujjwol Subedi

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

Pravin Ojha, Roshan Babu Adhikari, Roman Karki et al. · Food Science & Nutrition · 2017 · 82 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Study of Nutritional, Phytochemicals and Functional Properties of Mango Kernel Powder

Pravin Ojha, Shreejana Raut, Ujjwol Subedi et al. · Journal of Food Science and Technology Nepal · 2019 · 18 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Fermenting kale ( <i>Brassica oleracea</i> L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors

Ujjwol Subedi, Samnhita Raychaudhuri, Si Fan et al. · Food Science & Nutrition · 2024 · 15 citations · Full text

Agriculture, Food Science, Microbiology +17

Milling, Nutritional, Physical and Cooking Properties of Four Basmati Rice Varieties

Pravin Ojha, Omkar Chaudhary, Ujjwol Subedi et al. · Journal of Nepal Agricultural Research Council · 2018 · 14 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15