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Jyotsna, R. and Soumya, C. (2015) Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. Journal of Food Measurement and Characterization, 9 (2). pp. 135-142.

Bharath Kumar, S. and Prabhasankar, P. (2015) Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization, 9 (4). pp. 575-585.

Vijaykrishnaraj, M. and Bharath Kumar, S. and Prabhasankar, P. (2015) Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization, 9. pp. 76-85.

Sudha, M. L. and Indumathi, K. and Sumanth, M. S. and Rajarathnam, S. and Shashirekha, M. N. (2015) Mango pulp fibre waste: characterization and utilization as a bakery product ingredient. Journal of Food Measurement and Characterization, 9 (3). pp. 382-388.