D. Seth,"Intervention of biotechnology in dairy processing", Biotechnology for Sustainable Energy and Products, ch.9, vol.1, pp.195, IK International Publishing House Pvt. Ltd, New Delhi 2019       Inbook

S. Varghese, D. Seth, W. Routray, and H. N. Mishra,"Dahi (Curd) Powder and Dahi Powder based Energy and Health Drink Mixes", Food Product and Process Innovations, ch.7, pp.179-214, New India Publishing Agency, India 2018       Inbook

D. Seth, K. K. Dash, H. N. Mishra, and S. C. Deka,"Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder", Journal of Food Science and Technology, vol.55, no.10, pp.4139--4147, Springer nature, July 2018, 10.1007/s13197-018-3340-6       Article

D. Seth, H. N. Mishra, and S. C. Deka,"Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder", Journal of the Science of Food and Agriculture}, vol.98, no.5, pp.1696 -1702, Wiley, March 2018, 10.1002/jsfa.8641       Article

N. Barooah, P. Das, M. S. Barooah, D. Seth, and P. Dutta,"Storage studies on spray dried ripe banana powder produced by response surface methodology", International Journal of Current Microbiology and Applied Sciences, vol.7, no.6, pp.1922-1933, Excellent Publishers, June 2018, 10.20546/ijcmas.2018.706.228       Article

P. Mishra, A. Brahma, and D. Seth,"Physicochemical, functionality and storage stability of hog plum (spondia pinnata) juice powder produced by spray drying", Journal of Food Science and Technology, vol.54, no.5, pp.1052-1061, Springer, February 2017, 10.1007/s13197-017-2531-x       Article

N. K. Kalita, S. C. Deka, and D. Seth,"Optimization and development of Misti Dahi (sweetened yoghurt) from mixture of cow and goat milk", International Food Research Journal, vol.24, no.3, pp.1212-1219, IFRJ, Faculty of Food Science & Technology, UPM 2017       Article

D. Seth, H. N. Mishra, and S. C. Deka,"Functional and reconstitution properties of spray dried sweetened yoghurt powder as influenced by processing conditions", International Journal of Food Properties, vol.20, no.7, pp.1603–1611, Taylor & Francis 2017, 10.1080/10942912.2016.1214965       Article

D. Seth, H. N. Mishra, and S. C. Deka,"Effect of spray drying process conditions on bacteria survival and acetaldehyde retention in sweetened yoghurt powder: an optimization study", Journal of Food Process Engineering, vol.40, no.3, pp.e12487, Wiley, June 2017, 10.1111/jfpe.12487       Article

D. Seth, H. N. Mishra, and S. C. Deka,"Effect of microencapsulation using extrusion technique on viability of bacterial cells during spray drying of sweetened yoghurt", International Journal of Biological Macromolecules, vol.103, pp.802-807, Elsevier, October 2017, 10.1016/j.ijbiomac.2017.05.099       Article