D. Agrahar-Murugkar

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Nutritional status of Khasi schoolgirls in Meghalaya.

D. Agrahar-Murugkar, 2005, Nutrition.

Nutritive values of wild edible fruits, berries, nuts, roots and spices consumed by the Khasi tribes of India

D. Agrahar-Murugkar, G. Subbulakshmi, 2005 .

Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics

D. Agrahar-Murugkar, 2020 .

Development of millet based ready-to-drink beverage for geriatric population

D. Agrahar-Murugkar, K. Bembem, 2020, Journal of Food Science and Technology.

Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages

N. Kotwaliwale, D. Agrahar-Murugkar, Preeti Bajpai-Dixit, 2019, Journal of Food Science and Technology.

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

D. Agrahar-Murugkar, A. Zaidi, Chetan Gupta, 2016 .

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

N. Kotwaliwale, Paridhi Gulati, D. Agrahar-Murugkar, 2015, Journal of Food Science and Technology.

Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya

D. Agrahar-Murugkar, G. Subbulakshmi, 2004 .

Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)

D. Agrahar-Murugkar, K. Jha, 2010, Journal of food science and technology.

Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

N. Kotwaliwale, D. Agrahar-Murugkar, A. Zaidi, 2016 .

Intake of nutrients and food sources of nutrients among the Khasi tribal women of India.

D. Agrahar-Murugkar, P. Pal, 2004, Nutrition.

Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya

D. Agrahar-Murugkar, G. Subbulakshmi, D. Agrahar-Murugkar, 2006 .

Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies

Manoj Kumar, S. Dwivedi, D. Agrahar-Murugkar, 2018, Nutrition & Food Science.

Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean

D. Agrahar-Murugkar, K. Jha, 2011, Journal of food science and technology.

Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

S. Dwivedi, D. Agrahar-Murugkar, A. Zaidi, 2018, Journal of Food Science and Technology.

Applied nutritional investigation Nutritional status of Khasi schoolgirls in Meghalaya

D. Agrahar-Murugkar, 2005 .

Quality of nixtamalized, sprouted and baked multigrain chips

S. Dwivedi, D. Agrahar-Murugkar, A. Zaidi, 2018 .