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Oghbaei, M. and Prakash, J. (2018) Nutritional quality of 'Chapathis' prepared with fiber enriched, mineral fortified whole and refined wheat flour. International Food Research Journal, 25 (5). pp. 2204-2210. ISSN 2231-7546
Oghbaei, M. and Prakash, J. (2015) Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix. Croatian Journal of Food Technology, Biotecnology and Nutrition, 10 (1-2). pp. 44-50.
Faiza, S. and Shyamala, B. N. and Oghbaei, M. and Prakash, J. (2015) Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition. INTERNATIONAL FOOD RESEARCH JOURNAL, 22 (2). pp. 546-555. ISSN 2231-7546
Oghbaei, M. and Prakash, J. (2013) Effect of fractional milling of wheat on nutritional quality of milled fractions. Trends in Carbohydrate Research, 5 (1). pp. 52-58.
Oghbaei, M. and Prakash, J. (2013) Effects of processing and digestive enzymes on retention, bioaccessibility and antioxidant activity of bioactive components in food mixes based on legumes and green leaves. Food Bioscience, 4. pp. 21-30.
Oghbaei, M. and Jamuna Prakash (2016) Nutritional properties of unleavened flat breads prepared with mineral fortified whole and refined wheat flour. In: Proceedings of 2nd International Conference on Food Properties (ICFP).
