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Asna Urooj and Puttaraj, S. (2000) Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 83 (5). pp. 483-488. ISSN 1475-2662
Urooj, A. and Vinutha, S. R. and Puttaraj, S. and Leelavathy, K. and Rao, P. H. (1998) Effect of barley incorporation in bread on its quality and glycemic responses in diabetics. International Journal of Food Sciences and Nutrition, 49 (4). pp. 265-270.
Roopa, M.R. and Urooj, A. and Puttaraj, S. (1998) Rate of in vitro starch hydrolysis and digestibility index of ragi-based preparations. Journal of food science and technology, 35 (2). pp. 138-142. ISSN 0022-1155
Sunitha, S. V. and Urooj, A. and Puttaraj, S. (1995) Bioavailability of iron in selected cereal based preparations — An in vitro study. Food / Nahrung, 39 (5-6). pp. 505-513.
Thakur, S. and Puttaraj, S. (1995) Effect of Processing on the Functional-Properties of Cowpea (Vigna Catjung) in a Food System - Wadian. Journal of Food Science and Technology-Mysore, 32 (1). pp. 31-35.
Veena, A. and Urooj, A. and Puttaraj, S. (1995) Effect of processing on the composition of dietary fibre and starch in some legumes. Food / Nahrung, 39 (2). pp. 132-138.
Bharathi, B. S. and Asna Urooj and Puttaraj, S. (1995) Formulation and Preparation of Cowpea (Vigna Catjung) Papad. Journal of Food Science and Technology-Mysore, 32 (2). pp. 147-149.
Hemalatha, C.S. and Urooj, A. and Puttaraj, S. (1995) Utilization of Cowpea Flour (Vigna catjung) in the Preparation of Sandige. Journal of Food Science and Technology-Mysore, 32 (2). pp. 144-146.
Urooj, A. and Puttaraj, S. (1994) Effect of processing on starch digestibility in some legumes — An in vitro study. Food / Nahrung, 38 (1). pp. 38-46.
Bhagirathi, L. and Urooj, A. and Puttaraj, S. (1992) Utilization of Cowpea in the Preparation of Papad. Journal of Food Quality, 15 (5). pp. 349-355.
Deepa, C. R. and Asna Urooj and Puttaraj, S. (1992) Effect of Addition of Soy Flour on the Quality Characteristics of Blackgram (Phaseolus-Mungo L) Papads. Journal of Food Science and Technology-Mysore, 29 (6). pp. 385-387.
