1. Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves;Agrahar-Murugkar;Nutrition & Food Science,2019
2. Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies;Agrahar-Murugkar;Nutrition & Food Science,2018
3. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients;Agrahar-Murugkar;Journal of Food Science & Technology,2015
4. Optimization of soy‐butter from sprouted soybean and its quality parameters;Agrahar-Murugkar;Journal of Food Quality,2014
5. Effect of roasting parameters on soy-butter product quality;Agrahar-Murugkar;International Journal of Food Science and Technology,2013