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	1.	Shelf stability of low glycemic index noodles: its physico-chemical evaluation. [electronic resource] by Bharath Kumar, S Prabhasankar, P Publication details: Journal of food science and technology Dec 2018 In: Journal of food science and technology vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. [electronic resource] by Bharath Kumar, S Prabhasankar, P Producer: 20150923 In: Food chemistry vol. 180 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. [electronic resource] by Bharath Kumar, S Prabhasankar, P Producer: 20150306 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Nonuniform speaker normalization using affine transformation. [electronic resource] by Bharath Kumar, S V Umesh, S Producer: 20090212 In: The Journal of the Acoustical Society of America vol. 124 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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