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	1.	Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review. [electronic resource] by Mudgil, Deepak Barak, Sheweta Producer: 20140508 In: International journal of biological macromolecules vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Locust bean gum: processing, properties and food applications--a review. [electronic resource] by Barak, Sheweta Mudgil, Deepak Producer: 20141124 In: International journal of biological macromolecules vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Exudate gums: chemistry, properties and food applications - a review. [electronic resource] by Barak, Sheweta Mudgil, Deepak Taneja, Shelly Producer: 20201110 In: Journal of the science of food and agriculture vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum. [electronic resource] by Mudgil, Deepak Barak, Sheweta Khatkar, B S Producer: 20120827 In: International journal of biological macromolecules vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of flour particle size and damaged starch on the quality of cookies. [electronic resource] by Barak, Sheweta Mudgil, Deepak Khatkar, B S Producer: 20140626 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Guar gum: processing, properties and food applications-A Review. [electronic resource] by Mudgil, Deepak Barak, Sheweta Khatkar, Bhupendar Singh Producer: 20140624 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten. [electronic resource] by Khatkar, B S Barak, Sheweta Mudgil, Deepak Producer: 20130604 In: International journal of biological macromolecules vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough. [electronic resource] by Mudgil, Deepak Barak, Sheweta Khatkar, B S Producer: 20170406 In: International journal of biological macromolecules vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. [electronic resource] by Mudgil, Deepak Barak, Sheweta Khatkar, B S Publication details: Journal of food science and technology Nov 2017 In: Journal of food science and technology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Biochemical and functional properties of wheat gliadins: a review. [electronic resource] by Barak, Sheweta Mudgil, Deepak Khatkar, B S Producer: 20160111 In: Critical reviews in food science and nutrition vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum. [electronic resource] by Mudgil, Deepak Barak, Sheweta Khatkar, B S Producer: 20151016 In: Carbohydrate polymers vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Optimization of enzymatic hydrolysis of guar gum using response surface methodology. [electronic resource] by Mudgil, Deepak Barak, Sheweta Khatkar, B S Producer: 20140812 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Partially hydrolyzed guar gum as a potential prebiotic source. [electronic resource] by Mudgil, Deepak Barak, Sheweta Patel, Ami Shah, Nihir Producer: 20180913 In: International journal of biological macromolecules vol. 112 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)