Amarbir Kaur

Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends

Narpinder Singh, A. Kaur, M. Yadav, 2021, Journal of Food Processing and Preservation.

Enzymatic Browning of Fruit and Vegetables: A Review

Narpinder Singh, A. Kaur, Balwinder Singh, 2018 .

Changes in chemical properties and oxidative stability of refined vegetable oils during short‐term deep‐frying cycles

Narpinder Singh, A. Kaur, Balwinder Singh, 2020 .

Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Narpinder Singh, A. Kaur, Balwinder Singh, 2019, Journal of Food Processing and Preservation.