[1]
Studies on dosa - an indigenous Indian fermented food: some biochemical changes accompanying fermentation. (1985).
Soni SK, Sandhu DK and Vilkhu KS. Food Microbiol. 2: 175-181. IF : 4.089
[2]
Microbiological studies on dosa fermentation. (1986). Soni SK, Sandhu DK, Vilkhu KS and Kamra N. Food Microbiol.
3: 45-53. IF: 4.089
[3]
Distribution and role of yeasts in Indian fermented foods. (1986). Sandhu DK, Soni SK and Vilkhu KS. In: Yeast Biotechnology
(R.K. Vashishat and P. Tauro, eds.). Haryana Agricultural University Press, Hissar. pp. 142-148.
[4]
Production of alpha-amylase by Saccharomycopsis fibuligera. (1987). Sandhu DK, Vilkhu KS and Soni SK. J. Ferment.
Technol. 65: 387-394.
[5]
Optimization of physico-chemical parameters for Indian dosa batter fermentation. (1988). Sandhu DK and Soni SK.
Biotechnol. Lett. 10: 277-282. IF: 2.154
[6]
Extrachrornosomal control of antibiotic resistance, enterotoxin production and DNase activity in Streptococcus faecalis.
(1988). Soni SK, Kaira MS and Singh A. ActaMicrobiol. Pol. 37: 345-348. IF: 0.776
[7]
Nutritional improvement of Indian dosa batters by yeast enrichment and black gram replacement. (1989). Soni SK and
Sandhu DK. J. Ferment. Bioeng. 68: 52-55. IF: 1.04
[8]
Fermentation of idli: Effects of changes in raw materials and physico-chemical conditions. (1989). Soni SK and Sandhu
DK. J. Cer. Sci. 10: 227-238. IF: 2.452
[9]
Microfiora associated with Indian punjabi warri fermentation. Sandhu DK and Soni SK. (1989). J. Food Sci. Technol.
26: 21-26. IF: 1.849
[10]
Biochemical and nutritional changes associated with punjabi warri fermentation. (1990). Soni SK and Sandhu DK. J.
Food Sci. Technol. 27: 82-85. IF: 1.849
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