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Bhat, K. K. and Suvendu, Bhattacharya (2001) Deep fat frying characteristics of chickpea flour suspensions. International Journal of Food Science and Technology, 36 (5). 499-507, 19 ref..

Vatsala, C. N. and Saxena, C. D. and Rao, P. H. (2001) Optimization of ingredients and process conditions for the preparation of puri using response surface methodology. International Journal of Food Science and Technology, 36 (4). 407-414, 12 ref..

Indrani, D. and Venkateswara Rao, G. (2001) Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology. International Journal of Food Science and Technology, 36 (2). 189-197, 16 ref..