P. K. Prasanth Kumar

Stability of oryzanol fortified biscuits on storage

A. R. Indiramma, P K Prasanth Kumar, R Sai Manohar, 2014, Journal of Food Science and Technology.

Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil

J. Hemavathy, P. K. Prasanth Kumar, A. G. Gopala Krishna, 2009 .

Impact of different deacidification methods on quality characteristics and composition of olein and stearin in crude red palm oil.

P. K. Prasanth Kumar, A. G. Gopala Krishna, 2014, Journal of oleo science.

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

T. Jeyarani, P. K. Prasanth Kumar, A. G. Gopala Krishna, 2016, Journal of Food Science and Technology.

Composition of Coconut Testa, Coconut Kernel and its Oil

P. K. Prasanth Kumar, A. G. Gopala Krishna, Prakruthi Appaiah, 2014 .

Preparation of food supplements from oilseed cakes

P. K. Prasanth Kumar, A. G. Gopala Krishna, Prakruthi Appaiah, 2015, Journal of Food Science and Technology.

Oryzanol as natural antioxidant for improving sunflower oil stability

P. K. Prasanth Kumar, A. G. Gopala Krishna, L. Sunil, 2014, Journal of Food Science and Technology.