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Padma Ishwarya, S. and Kiran, M. Desai and Srinivasulu, N. and Anandharamakrishnan, C. (2018) Impact of wheat bran addition on the temperature-induced state transitions in dough during bread-baking process. International Journal of Food Science and Technology, 53. pp. 404-411.

Sneha, R. and Jeyarani, T. (2018) Lipase-catalysed acidolysis of mango kernel fat with capric acid to obtain medium- and long-chain triacylglycerols. International Journal of Food Science and Technology, 53. pp. 1527-1534.