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Publications by Shruti Sethi

Fermentation of Multigrain Dough – An Approach to Reduce Glycemic Index for Healthy Bread

EUREKA: Life Sciences

English

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Dynamics of the Saccharomyces Cerevisiae Transcriptome During Bread Dough Fermentation

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Bread Dough and Baker's Yeast: An Uplifting Synergy

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The Glycemic Index of Traditional Types of Bread in UAE

Journal of Nutrition & Food Sciences

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Power Consumption Optimization for Bread Dough Prover

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Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties

LWT - Food Science and Technology

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Confocal Raman Microscopy of Frozen Bread Dough

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Formulation of Functional Multigrain Bread and Evaluation of Their Health Potential

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Real-Time Automated Control System for Dough Fermentation

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A Study of Freezing Damage to Bread Dough. Effect of Thawing Condition.

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