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Kanjilal, S. and Shanker, K. S. and Rao, B. V. S .K. and Indrani, D. (2016) Application of low calorie hypocholesterolemic structured lipid as potential bakery fat. International Food Research Journal, 23 (2). pp. 854-859.

Soma, G. and Mahadevamma, S. and Sudha, M. L. (2016) Characterisation of tea fiber and its utilisation as a functional ingredient in the preparation of biscuits. International Food Research Journal, 23 (6). pp. 2525-2533.

Chalamaiah, M. and Jyothirmayi, T. and Diwan, P. V. and Venu Babu, V. (2016) Nutritional composition, ACE-inhibitory, and metal chelating properties of rohu (Labeo rohita) egg protein hydrolysate produced by Alcalase. International Food Research Journal, 23 (3). pp. 1017-1026.