A. Zaidi

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

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

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 .

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.

Quality of nixtamalized, sprouted and baked multigrain chips

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