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Shanmugasundaram, T. and Venkataraman, L. V. (1989) Functional Properties of Defatted and Detoxified Madhuca (Madhuca bufyraceae) Seed Flour. Journal of Food Science, 54 (2). pp. 351-353.

Narasimha, H. V. and Srinivas, T. and Desikachar, H. S. R. (1989) A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars. Journal of Food Science, 54 (1). pp. 125-127. ISSN 0022-1147