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Drying characteristics of ready-to-eat komal chawal rice: processing and modeling.
J Food Sci Technol. 2020 May;57(5):1698-1709. doi: 10.1007/s13197-019-04203-9. Epub 2019 Dec 16.
J Food Sci Technol. 2020.
PMID: 32327781
Free PMC article.
Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice.
Wahengbam ED, Das AJ, Green BD, Shooter J, Hazarika MK.
Wahengbam ED, et al.
Food Chem. 2019 Sep 15;292:39-46. doi: 10.1016/j.foodchem.2019.04.044. Epub 2019 Apr 11.
Food Chem. 2019.
PMID: 31054690
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Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking.
Wahengbam ED, Green BD, Hazarika MK.
Wahengbam ED, et al.
J Sci Food Agric. 2019 May;99(7):3434-3442. doi: 10.1002/jsfa.9561. Epub 2019 Feb 6.
J Sci Food Agric. 2019.
PMID: 30609045
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Quality of ready-to-eat komal chawal produced by brown rice parboiling method.
Wahengbam ED, Hazarika MK.
Wahengbam ED, et al.
J Food Sci Technol. 2019 Jan;56(1):187-199. doi: 10.1007/s13197-018-3472-8. Epub 2018 Nov 3.
J Food Sci Technol. 2019.
PMID: 30728560
Free PMC article.
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Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal).
Wahengbam ED, Das AJ, Green BD, Hazarika MK.
Wahengbam ED, et al.
J Food Sci Technol. 2019 Jul;56(7):3399-3407. doi: 10.1007/s13197-019-03824-4. Epub 2019 Jun 8.
J Food Sci Technol. 2019.
PMID: 31274908
Free PMC article.
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Reactive oxygen species turnover, phenolics metabolism, and some key gene expressions modulate postharvest physiological deterioration in cassava tubers.
Wahengbam ED, Devi CP, Sharma SK, Roy SS, Maibam A, Dasgupta M, Luikham S, Chongtham T, Ningombam A, Bhupenchandra I, Singh LK, Devi YP, Thokchom S, Khaba CI, Singh NB, Rajashekar Y, Das S, Mohanty S, Sahoo MR.
Wahengbam ED, et al.
Front Microbiol. 2023 Feb 28;14:1148464. doi: 10.3389/fmicb.2023.1148464. eCollection 2023.
Front Microbiol. 2023.
PMID: 36925477
Free PMC article.
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