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Journal Articles

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

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Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tashooq Bhat, Abdul Rouf
Journal: British Food Journal
British Food Journal (2021) 123 (12): 4240–4263.
https://doi.org/10.1108/BFJ-02-2021-0165
Published: 01 June 2021
View article titled, Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies
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Includes: Supplementary data
Journal Articles

Development of thiamine-rich snacks from brown rice using extrusion technology

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Tashooq Bhat, Syed Zameer Hussain, Bazila Naseer, Abdul Hameed Rather, Shakeel Ahmad Mir
Journal: British Food Journal
British Food Journal (2021) 123 (5): 1732–1757.
https://doi.org/10.1108/BFJ-08-2020-0732
Published: 22 December 2020
View article titled, Development of thiamine-rich snacks from brown rice using extrusion technology
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Journal Articles

Development of low glycemic index crackers from water chestnut and barley flour

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Syed Zameer Hussain, Mushtaq Beigh, Tahiya Qadri, Imtiyaz Ahmad, Bazila Naseer
Journal: British Food Journal
British Food Journal (2020) 122 (4): 1156–1169.
https://doi.org/10.1108/BFJ-10-2019-0788
Published: 13 March 2020
View article titled, Development of low glycemic index crackers from water chestnut and barley flour
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Journal Articles

Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks

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Mushtaq Beigh, Syed Zameer Hussain, Tahiya Qadri, Bazila Naseer, Tariq Raja, Haroon Naik
Journal: British Food Journal
British Food Journal (2020) 122 (1): 227–241.
https://doi.org/10.1108/BFJ-01-2019-0001
Published: 26 November 2019
View article titled, Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks
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