Quality, antioxidant activity and composition of Indian black teas

Por Khanum, Hafeeza, Faiza, Sheema, Sulochanamma, G., Borse, B. B.
Publicado no J Food Sci Technol (2017)

Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage

Por Priyadarshi, Siddharth, Khanum, Hafeeza, Ravi, Ramasamy, Borse, Babasaheb Baskarrao, Naidu, Madeneni Madhava
Publicado no J Food Sci Technol (2015)

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

Por Sudha, M. L., Eipson, Sushma W., Khanum, Hafeeza, Naidu, M. Madhava, Venkateswara Rao, G.
Publicado no J Food Sci Technol (2013)