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	1.	Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies. [electronic resource] by Jeyakumari, A Janarthanan, G Chouksey, M K Venkateshwarlu, G Producer: 20160120 In: Journal of food science and technology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality. [electronic resource] by Martin Xavier, K A Kannuchamy, Nagalakshmi Balange, Amjad K Chouksey, M K Gudipati, Venkateshwarlu Producer: 20180718 In: Carbohydrate polymers vol. 169 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Quality of ready to serve tilapia fish curry with PUFA in retortable pouches. [electronic resource] by Dhanapal, K Reddy, G V S Nayak, B B Basu, S Shashidhar, K Venkateshwarlu, G Chouksey, M K Producer: 20110823 In: Journal of food science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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