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Aparna, K. and Khatoon, N. and Prakash, J. (2000) Cooking quality and in vitro digestibility of legumes cooked in different media. Journal of Food Science and Technology-Mysore, 37 (2). pp. 169-173. ISSN 0022-1155
Arya, S. and Rudramma (2000) Changes in tocopherols during processing and storage of quick cooking dhals. Journal of Food Science and Technology-Mysore, 37 (1). pp. 51-53.
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
Geethalakshmi and Prakash, J. (2000) Processing variables and quality parameters of chakli - An Indian traditional deep-fried product. Journal of Food Science and Technology-Mysore, 37 (3). pp. 227-232. ISSN 0975-8402
Gopalkrishnan, M. V. and Prakash, J. (2000) Optimum time requirement for enzymic hydrolysis of food proteins. Journal of Food Science And Technology-Mysore, 37 (3). pp. 319-322. ISSN 0022-1155
Tanzia Naaz and Jamuna Prakash (2000) Storage Stability of Ghee with Added Spices. The Indian Journal of Nutrition and Dietetics, 37 (1). pp. 20-27.
