| Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality ML Sudha, R Vetrimani, K Leelavathi Food chemistry 100 (4), 1365-1370, 2007 | 865 | 2007 |
| Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making ML Sudha, V Baskaran, K Leelavathi Food chemistry 104 (2), 686-692, 2007 | 841 | 2007 |
| Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality ML Sudha, AK Srivastava, R Vetrimani, K Leelavathi Journal of food engineering 80 (3), 922-930, 2007 | 279 | 2007 |
| Effect of incorporation of amaranth flour on the quality of cookies A Sindhuja, ML Sudha, A Rahim European Food Research and Technology 221, 597-601, 2005 | 190 | 2005 |
| Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes VRLKR Sudha M Lakshminarayan Journal of the Science of Food and Agriculture 86 (5), 706-712, 2006 | 144 | 2006 |
| A review on polyols: new frontiers for health-based bakery products S Ghosh, ML Sudha International Journal of Food Sciences and Nutrition 63 (3), 372-379, 2012 | 138 | 2012 |
| Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough AK Srivastava, ML Sudha, V Baskaran, K Leelavathi European Food Research and Technology 224, 365-372, 2007 | 134 | 2007 |
| Quality characteristics of wheat flour milled streams P Prabhasankar, ML Sudha, PH Rao Food Research International 33 (5), 381-386, 2000 | 94 | 2000 |
| Studies on pasting and structural characteristics of thermally treated wheat germ ML Sudha, AK Srivastava, K Leelavathi European Food Research and Technology 225, 351-357, 2007 | 85 | 2007 |
| NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED (LINUM USITATISSIMUM) AND ITS APPLICATION IN MUFFIN MAKING CHETANA, ML Sudha, K Begum, PR Ramasarma Journal of Texture Studies 41 (4), 563-578, 2010 | 73 | 2010 |
| Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments SK Reshmi, ML Sudha, MN Shashirekha Food chemistry 237, 957-965, 2017 | 67 | 2017 |
| Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products ML Sudha, SM Dharmesh, H Pynam, SV Bhimangouder, SW Eipson, ... Journal of food science and technology 53, 1909-1918, 2016 | 67 | 2016 |
| Pasting characteristics of an extruded blend of potato and wheat flours S Bhattacharya, ML Sudha, A Rahim Journal of Food Engineering 40 (1-2), 107-111, 1999 | 64 | 1999 |
| Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri KR Parimala, ML Sudha Food Hydrocolloids 27 (1), 191-200, 2012 | 60 | 2012 |
| Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality ML Sudha, K Leelavathi Journal of Food Science and Technology 49, 713-720, 2012 | 51 | 2012 |
| Effect of wheat and oat brans on the dough rheological and quality characteristics of instant vermicelli ML Sudha, G Rajeswari, G Venkateswara Rao Journal of Texture Studies 43 (3), 195-202, 2012 | 50 | 2012 |
| Effect of extraction rate of wheat flour on the quality of vermicelli R Vetrimani, ML Sudha, PH Rao Food research international 38 (4), 411-416, 2005 | 49 | 2005 |
| Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ S Bansal, ML Sudha International journal of food sciences and nutrition 62 (5), 474-479, 2011 | 44 | 2011 |
| Mango pulp fibre waste: characterization and utilization as a bakery product ingredient ML Sudha, K Indumathi, MS Sumanth, S Rajarathnam, MN Shashirekha Journal of Food Measurement and Characterization 9, 382-388, 2015 | 42 | 2015 |
| Wheat bran stabilization and its use in the preparation of high-fiber pasta ML Sudha, PR Ramasarma, G Venkateswara Rao Food Science and Technology International 17 (1), 47-53, 2011 | 39 | 2011 |
