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Dipjyoti, Saha and Suvendu, Bhattacharya (2010) Characteristics Of Gellan Gum Based Food Gels. Journal of Texture Studies, 41. pp. 459-471. ISSN 0022-4901

Renuka, B. and Prakash, M. and Prapulla, S. G. (2010) Fructooligosaccharides Based Low Calorie Gulab Jamun: Studies On The Texture, Microstructure and Sensory Attributes. Journal of Texture Studies, 41. pp. 594-610.

Indrani, D. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure And Quality of Parotta – An Indian Flat Bread. Journal of Texture Studies, 41. pp. 208-223.

Indrani, D. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics. Journal of Texture Studies, 41. pp. 302-319.

Ms., Chetana and Sudha, M. L. and Khyrunnisa, Begum and Ramasarma, P. R. (2010) Nutritional Characteristics of Linseed/Flaxseed (Linum Usitatissimum) and its Application in Muffin Making. Journal of Texture Studies, 41. pp. 563-578.

Murali, Krishnan and Prabhasankar, P. (2010) Studies On Pasting, Microstructure, Sensory, And Nutritional Profile Of Pasta Influenced By Sprouted Finger Millet (Eleucina Coracana) And Green Banana (Musa Paradisiaca) Flours. Journal of Texture Studies, 41. pp. 825-841.