U. Singh

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Peanut as a source of protein for human foods

B. Singh, U. Singh, B. Singh, 1991, Plant foods for human nutrition.

Physicochemical characteristics of flours of faba bean as influenced by processing methods

A. O. Idowu, J. C. Anderson, U. Singh, 1994, Plant foods for human nutrition.

Nutrient composition of pearl millet as influenced by genotypes and cooking methods

S. Dahiya, U. Singh, M. Malik, 2002 .

Methods for the estimation of protein in pigeonpea [Cajanus cajan (L.) Millsp.] and the relationship between whole grain and dhal protein contents

R. Jambunathan, U. Singh, 1981 .

Influence of dehulling, soaking solution and enzyme treatment on the cooking quality of improved varieties of pulses

S. Sehgal, U. Singh, Y. Tomer, 2000 .

Cooking quality and chemical composition of some early, medium and late maturing cultivars of pigeon pea (Cajanus cajan (L.) Mill.)

K. Saxena, U. Singh, M. S. Kherdekar, 1984 .

Cooking quality of pulses

U. Singh, 1999 .

Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L.)

U. Singh, K. Saxena, K. Saxena, 1993 .

Methods for dehulling of pulses: A critical appraisal

U. Singh, 1995 .

Dehulling quality and cooking time of Australian chickpeas

P. Burridge, U. Singh, J. Clark, 1999 .

Functional properties of Sorghum-Peanut composite flour

U. Singh, B. Singh, B. Singh, 1991 .