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	1.	Fibres as an additive for oil reduction in deep fat fried poori. [electronic resource] by Yadav, Deep Narayan Rajan, Anila Producer: 20131202 In: Journal of food science and technology vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Optimization of process variables for instant preparation of neyyappam like product and extension of shelf-life. [electronic resource] by Yadav, Deep Narayan Shain, T K Sharma, Gopal Kumar Producer: 20140115 In: Journal of food science and technology vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of pressure blanching on sensory and proximate composition of peanut milk. [electronic resource] by Jain, Parul Yadav, Deep Narayan Rajput, Hradesh Bhatt, Devendra Kumar Producer: 20140115 In: Journal of food science and technology vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Pearl millet based pasta: optimization of extrusion process through response surface methodology. [electronic resource] by Jalgaonkar, Kirti Jha, S K Mahawar, Manoj Kumar Yadav, Deep Narayan Publication details: Journal of food science and technology Mar 2019 In: Journal of food science and technology vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Status of pulse milling processes and technologies: A review. [electronic resource] by Vishwakarma, Rajesh Kumar Shivhare, Uma Shanker Gupta, Ram Kishore Yadav, Deep Narayan Jaiswal, Arvind Prasad, Priyanka Producer: 20181015 In: Critical reviews in food science and nutrition vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)