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Gupta, S. and Acharya, B. S. and Lakshmi, A. J. and Prakash, J. (2013) Retention of nutrients in green leafy vegetables on dehydration. Journal of Food Science and Technology, 50 (5). pp. 918-925. ISSN 0975-8402
Kumari, M. and Gupta, S. and Lakshmi, A. J. and Prakash, J. (2004) Iron bioavailability in green leafy vegetables cooked in different utensils. Food Chemistry, 86 (2). pp. 217-222. ISSN 0308-8146
Kaveri, G. V. and Gupta, S. and Lakshmia, J. and Prakash, J. (2004) Physicochemical characteristics and sensory attributes of wheat-based ``papads'' incorporated with green leafy vegetables. JOURNAL OF FOOD QUALITY, 27 (6). pp. 459-470.
