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Padma Ishwarya, S. and Kiran, M. Desai and Srinivasulu, N. and Anandharamakrishnan, C. (2017) Bran-induced effects on the evolution of bubbles and rheological properties in bread dough. Journal of Texture Studies, 48. pp. 415-426. ISSN 0022-4901

Aditi, Mahapatra and Shashirekha, M. N. and Sudha, M. L. (2017) Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits. Journal of Texture Studies, 48. pp. 231-240. ISSN 0022-4901

Abhay Kumar, N. and Prasada Rao, U. J. S. and Jeyarani, T. and Indrani, D. (2017) Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake. Journal of Texture Studies, 48. pp. 439-449. ISSN 0022-4901