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Eugene Raj, A. and Ganesh Karanth, N. (2005) Fermentation technology and bioreactor design. In: Food Biotechnology, Second Edition. CRC Press, pp. 33-86. ISBN 978-142002797-6

Raghavarao, K.S.M.S. and Naveen, Nagaraj and Ganapathi, Patil and Ravindra Babu, B. and Niranjan, K. (2005) Athermal membrane processes for the concentration of liquid foods and natural colours. In: Emerging Technologies for Food Processing. Elsevier Ltd, pp. 251-277. ISBN 978-012676757-5

Rastogi, N. K. and Raghavarao, K.S.M.S. and Niranjan, K. (2005) Developments in osmotic dehydration. In: Emerging Technologies for Food Processing. Elsevier Ltd, pp. 221-249. ISBN 978-012676757-5

Rati Rao, E. and Vijayendra, S. V. N. and Varadaraj, M. C. (2005) Fermentation biotechnology of traditional foods of the Indian subcontinent. In: Food Biotechnology, Second Edition. CRC Press, pp. 1759-1794. ISBN 978-142002797-6

Ravi Kumar, K. and Umesh Kumar, S. (2005) Bioprocessing of starch using enzyme technology. In: Food Biotechnology, Second Edition. CRC Press, pp. 709-722. ISBN 978-142002797-6

Ravishankar, G. A. and Sarada, R. and Sandesh Kamath, B. and Namitha, K. K. (2005) Food applications of algae. In: Food Biotechnology, Second Edition. CRC Press, pp. 491-524. ISBN 978-142002797-6

Venkatesh, K. S. and Umesh Kumar, S. (2005) Production of pectinases and utilization in food processing. In: Food Biotechnology, Second Edition. CRC Press, pp. 329-348. ISBN 978-142002797-6