M. Dwivedi,"Process technology for the preparation of bael candy", in International conference on Food Processing and Agribusiness Management, Bangalore, IndiA, January 2018       Inproceedings

R. M. Shukla, M. Dwivedi, N. S. Deora, H. N. Mishra, and P. S. Rao,"3D - food printing using extrusion: an insight", Journal of Nutritional Health & Food Engineering, vol.8, no.6, pp.449-451, MedCrave 2018, 10.15406/jnhfe.2018.08.00308       Article

R. Tripathi, D. Sharma, M. Dwivedi, S. Rizvi, and N. M. Ishra,"Wheatgrass incorporation as a viable strategy to enhance nutritional quality of an edible formulation", Annals of Phytomedicine, vol.6, no.1, pp.68-75, Ukaaz Publication 2017, 10.21276/ap.2017.6.1.10       Article

M. Dwivedi, S. Chakraborty, N. S. Deora, and H.,"Use of response surface methodology to optimize the formulation of rice based gluten free bread and it’s characterization", Research & Reviews: Journal of Food Science & Technology, vol.3, no.2, pp.11 2014       Article

N. S. Deora, A. Deswal, M. Dwivedi, and H. N. Mishra,"Prevalence of coeliac disease in india: a mini review", International Journal of Latest Research in Science and Technology, vol.3, no.1, pp.58-60, MNK Publication 2014       Article

M. Dwivedi,"Gluten Free Bread: A technological approach", LAP Lambert Academic Publishing, Germany, May 2012       Book