1. A note on screening the Indian Sorghum collection for propping quality;Murthy;Journal of Food Science and Technology (Mysore),1982
2. Influence of Season on «roti» making and popping Qualities of high yielding sorghum varieties;Savithri;Journal of Food Science and Technology (Mysore),1985
3. Effect of various grain parameters on popping quality of sorghum;Thorat;Journal of Food Science and Technology (Mysore),1988
4. Use of popped versus malted sorghum flour in supplementary foods for children;Srivastava;INCRISAT International Sorghum and Millet News Letter,1996
5. Amylase reactive foods in the improvement of young child diets;Golpalda;Proceedings of the Nutrition Society of India,1992