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Shipra, Bhargava and Jyothi Lakshmi, A. and Indrani, D. (2012) Effect Of Barley, Banana and Soya Protein Isolate on Rheological, Microstructural and Nutritional Characteristics of North Indian Parotta. Journal of Texture Studies, 43. pp. 246-256.

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2012) Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli. Journal of Texture Studies, 43. pp. 195-202.

Shekhar, U. Kadam and Prabhasankar, P. (2012) Evaluation of Cooking, Microstructure, Texture and Sensory Quality Characteristics of Shrimp Meat-Based Pasta. Journal of Texture Studies , 43 . pp. 268-274. ISSN 0022-4901

Jyotsna, Rajiv and Swetha, Lobo and Jyothi Lakshmi, A. and Venkateswara Rao, G. (2012) Influence of Green Gram Flour (Phaseolus Aureus) on the Rheology, Microstructure and Quality of Cookies. Journal of Texture Studies, 43 . pp. 350-360.

Sila, Bhattacharya (2012) Rheological Characterization and Modeling of Rice Flour Dough: Effect of Parboiling Time, Moisture Content and Gum Arabic. Journal of Texture Studies, 43. pp. 400-412.