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Muhammad Asif, Ph.D.

Affiliations: 
2011 Texas A & M University, College Station, TX, United States 
Area:
Food Science and Technology Agriculture, Nutrition, Immunology
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Lloyd W. Rooney grad student 2011 Texas A & M
 (Chemical and physical properties of breakfast cereals and snacks made from specialty sorghums and sorghum bran using twin screw extruder.)

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Publications

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Asif M, Rooney LW, Ali R, et al. (2013) Application and opportunities of pulses in food system: a review. Critical Reviews in Food Science and Nutrition. 53: 1168-79
Asif M, Rooney LW, Acosta-Sanchez D, et al. (2010) Uses of sorghum grain in gluten-free products. Cereal Foods World. 55: 285-291
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