Ayub, M., A.D. Semwal, G.K. Sharma, D.N. Yadav and K.A. Srihari, 2008. Studies on the development and storage stability of groundnut (Arachis hypogeal) burfi. J. Food Qual., 31: 612-626.

Chauhan, O.P., G.S. Chauhan, P. Sharma, A. Bajpai and D.N. Yadav, 2003. Effect of varieties on the quality characteristics of roasted soybean. Int. J. Food Properties, 6: 281-289.
CrossRef  |  Direct Link  |  

Jain, P., D.N. Yadav, H. Rajput and D.K. Bhatt, 2011. Effect of pressure blanching on sensory and proximate composition of peanut milk. J. Food Sci. Technol., 10.1007/s13197-011-0373-5.
CrossRef  |  

Yadav, D.N. and A. Rajan, 2011. Fibres as an additive for oil reduction in deep fat fried poori. J. Food Sci. Technol., 10.1007/s13197-010-0218-7.
CrossRef  |  

Yadav, D.N. and G.K. Sharama, 2007. Optimization of soy-fortified instant sooji Halwa mix ingredients using response surface methodology. J. Food Sci. Technol., 44: 297-300.

Yadav, D.N. and G.S. Chauhan, 2006. Quality characteristics of beverage prepared from milk-soy extract blends. Soybean Res., 3: 46-51.

Yadav, D.N. and G.S. Chauhan, 2007. Optimization of levels of ingredients for the preparation of soy fortified fermented beverage (lassi) using response surface methodology. Soybean Res., 4: 40-48.

Yadav, D.N. and V.K. Yadav, 2006. Profile of antinutrients in soybean: A review. Progressive Agric., 6: 1-6.

Yadav, D.N., A. Rajan, G.K. Sharma and A.S. Bawa, 2010. Effect of fiber incorporation on rheological and chapatti making quality of wheat flour. J. Food Sci. Technol., 47: 166-173.
CrossRef  |  

Yadav, D.N., G.K. Sharma and A.S. Bawa, 2008. Optimization of soy-fortified instant upma mix ingredients using response surface methodology. J. Food Sci. Technol., 45: 56-60.

Yadav, D.N., G.S. Chauahn and B.K. Kumbhar, 2008. Optimization of processing variables for the preparation of soy-fortified curd (Dahi) using response surface methodology. J. Food Sci. Technol., 45: 127-132.

Yadav, D.N., G.S. Chauhan, O.P. Chauhan, P. Sharma and A. Bajpai, 2003. Quality evaluation of curd prepared from milk-soymilk blends. J. Food Sci. Technol., 40: 403-405.
Direct Link  |  

Yadav, D.N., K.K. Singh and R. Jagbir, 2011. Studies on fortification of wheat flour with defatted rice bran for chapatti making. J. Food Sci. Technol., 10.1007/s13197-011-0264-9.
CrossRef  |  

Yadav, D.N., K.K. Singh, S.N. Bhowmik and R.T. Patil, 2010. Development of peanut milk-based fermented curd. Int. J. Food Sci. Technol., 45: 2650-2658.
CrossRef  |  

Yadav, D.N., P.E. Patki, C. Mahesh, G.K. Sharma and A.S. Bawa, 2008. Optimization of baking parameters of chapati with respect to vitamin B₁ and B₂ retention and quality. Int. J. Food Sci. Technol., 43: 1474-1483.
CrossRef  |  

Yadav, D.N., P.E. Patki, G.K. Sharma and A.S. Bawa, 2008. Effect of micro wave heating of wheat grains on the browning of dough and quality of chapaties. Int. J. Food Sci. Technol., 43: 1217-1225.

Yadav, D.N., P.E. Patki, G.K. Sharma and A.S. Bawa, 2009. Role of ingredients and processing variables on the quality retention in frozen bread doughs: A review. J. Food Sci. Technol., 46: 12-20.

Yadav, D.N., P.E. Patki, G.K. Sharma and A.S. Bawa, 2009. Studies on the discolouration in whole wheat flour dough. J. Food Sci. Technol., 46: 149-152.

Yadav, D.N., P.E. Patki, G.K. Sharma, K.A. Srihari, P.T. Harilal and A.S. Bawa, 2009. Rheological and sensory quality of ready-to-bake chapati during frozen storage. J. Food Qual., 32: 436-451.
CrossRef  |  

Yadav, D.N., P.E. Patki, M.A. Kahan, G.K. Sharma and A.S. Bawa, 2008. Effect of freeze-thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties. Int. J. Food Sci. Technol., 43: 1714-1720.
CrossRef  |  

Yadav, D.N., P.E. Patki, S.P. Srihari, G.K. Sharma and A.S. Bawa, 2010. Studies on polyphenol oxidase activity of heat stabilized whole wheat flour and its chapatti making quality. Int. J. Food Prop., 134: 142-154.
Direct Link  |  

Yadav, D.N., T.K. Shain and G.K. Sharma, 2011. Optimization of process variables for the preparation of neyyappam like product and extension of shelf life. J. Food Sci. Technol., 10.1007/s13197-011-0426-9.
CrossRef  |