Selected Research Publications :
Kaur G J, Rehal J, Singh A K, Singh B and Kaur A. (2014). Optimization of extrusion parameters for development of ready to eat breakfast cereal using RSM. Asian J Dairy & Fd Res. 33(2):77-86.(NAAS Rating=4.20)
Singh A K, Rehal J, Kaur A and Kaur G J. (2015).Enhancement of attributes of cereals by germination and fermentation: A Review. Critical Reviews in Food Science and Nutrition. 55(11):1575-89. DOI:10.1080/10408398.2012.706661. (NAAS Rating=10.82)
Kaur G J and Rehal J. (2016). Effect of packaging material and temperature on the firmness of minimally processed button mushrooms (Agaricus Bisporus). J Krishi Vigyan. 4(2):32-36.(NAAS Rating=4.41)
Rehal J, Kaur G J, and Bons H K. (2017). Studies on physico-mechanical properties of W. Murcott mandarin. Journal of Applied and Natural Science. 9(1): 80-84.(NAAS Rating=4.84)
Bhinder J S, Chunneja PK and Kaur G J. (2001).Development and evaluation of electrically heated knife for uncapping honey combs. Indian Bee Journal 63:162.
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