1. Approved methods of the American Association of Cereal Chemists;AACC,2000
2. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;*Aravind;Food Chemistry,2012
3. Effect of β-glucan on technological, sensory and structural properties of durum wheat pasta;Aravind;Cereal Chemistry,2012
4. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012
5. Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour;Borneo;Lebensmittel Wissenschaft und Technology,2008