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Jissy, Jacob. and Leelavathi, K. (2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79 (1). pp. 299-305.

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

Jacob, Jissy and Leelavathi, K. (2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79. pp. 299-305.

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

Shobana, S. and Malleshi, N. G. (2007) Preparation and functional properties of decorticated finger millet (Eleusine coracana). Journal of Food Engineering, 79 (2). pp. 529-538.

Indrani, D. and Venkateswara Rao, G. (2007) Rheological characteristics of wheat flour dough as influenced by ingredients of parotta. Journal of Food Engineering, 79 (1). pp. 100-105.

Pritam, Mazumder and Roopa, B. S. and Suvendu, Bhattacharya (2007) Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering, 79 (2). pp. 511-516.