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Sudha, M. L. and Soumya, C. and Saravanan, M. and Madhushree, P. (2022) Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage. LWT - Food Science and Technology, 158. p. 113102. ISSN 0023-6438

Apramita, Devi and Anu Appaiah, K. A. and Tsair Fuh, Lin (2022) Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines. LWT - Food Science and Technology, 158. p. 113130. ISSN 0023-6438