K. Ashwath Kumar

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

G. Sharma, K. Anilakumar, K. Ashwath Kumar, 2018, Journal of Food Science and Technology.

Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics

D. Indrani, S. Rao, K. Ashwath Kumar, 2021, Journal of Food Science and Technology.

Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies

M. Sudha, K. Ashwath Kumar, 2020, Journal of Food Science and Technology.

Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch.

S. Arumugam, Cherakkathodi Sudheesh, K. V. Sunooj, 2019, Food chemistry.