Books

1.    K Prasad, P Prakash and K K Prasad, 2010. Rice based functional cookies for celiac: Studies on its formulation, Lambert Academic Publishing, Germany.  (ISBN: 978-3-659-59553-0).

2.  B. Janve, KK Prasad and K Prasad 2014. Development of fibre rich functional mango jam: Studies on its formulation, Lambert Academic Publishing, Germany.  (ISBN 978-3-659-58491-6)

3.  K Prasad, V Ghubade and K K Prasad 2014. Development and characterization of carrot based beverage base: Studies on its formulation, Lambert Academic Publishing, Germany.  (ISBN 978-3-659-59553-0).

4.  K. Prasad and P. R. Vairagar. 2014. Instant chickpea splits: Optimization using Response Surface Methodology, Lambert Academic Publishing, Germany.  (ISBN: 978-3-659-61374-6).

5.    K. Prasad and Y. Singh. 2014. Rice based Vegetable supplemented functional instant soup mix: Development and optimization, Scholars’ Press, Germany.  (ISBN: 978-3-639-66781-3).

6.    Siddiqui, M.W., Bansal, V. and Prasad, K., (2016). Plant Secondary Metabolites, 3 Volume Set. Apple Academic Press, CRC Press, Taylor and Francis Group, USA.

7.    Siddiqui, M.W., Prasad, K. and Bansal, V. (2016). Plant Secondary Metabolites, Volume 1: Biological and Therapeutic Significance, Apple Academic Press, CRC Press, Taylor and Francis Group, USA.

8.    Siddiqui, M.W. and Prasad, K. (2016). Plant Secondary Metabolites, Volume 2: Stimulation, Extraction, and Utilization. Apple Academic Press, CRC Press, Taylor and Francis Group, USA.

9.    Siddiqui, M.W., Bansal, V., (2016). Plant Secondary Metabolites: Volume 3: Their Roles in Stress Ecophysiology. Apple Academic Press, CRC Press, Taylor and Francis Group, USA.

10.  Rani, R., Prasad, K., (2021). Banana Starch: Isolation, Modification and Characterization. Scholars' Press, Germany.

11.  Prasad, K., Lovina, Shekhar, S., (2021). Ready to Eat Egg Products: Heat Penetration Studies, Development and Optimization. Scholars' Press, Germany.

12. Misha, M.R., Prasad, K., (2021). Studies on the Selected Engineering Properties of Basmati Rice Flour. Lambert Academic Publishing, Germany.

13. Misha, M. R & Prasad, K. (2021). Issledowaniq otdel'nyh inzhenernyh swojstw risowoj muki basmati: Sciencia Scripts.

14. Misha, M. R., & Prasad, K. (2021). Estudos sobre as Propriedades de Engenharia Selecionadas da Farinha de Arroz Basmati: Edicoes Nosso Conhecimento, Portuguese Edition.

15. Misha, M. R., & Prasad, K. (2021). Études sur les propriétés techniques sélectionnées de la farine de riz basmati: Editions Notre Savoir, French Edition.

16. Misha, M. R., & Prasad, K. (2021). Studien zu ausgewählten technischen Eigenschaften von Basmati-Reismehl: Verlag Unser Wissen, German Edition.

17. Rani, R., & Prasad, K. (2021). Amido de Banana: Edicoes Nosso Conhecimento, Portuguese Edition.

18. Rani, R., & Prasad, K. (2021). Amido di banana: Edizioni Sapienza, Italian Edition.

19. Rani, R., & Prasad, K. (2021). Bananenstärke: Verlag Unser Wissen, German Edition.

20. Rani, R., & Prasad, K. (2021). Bananowyj krahmal: Izolqciq, modifikaciq i harakteristika: Sciencia Scripts.

21. Rani, R., & Prasad, K. (2021). Fécule de banane: Editions Notre Savoir, French Edition.

22.  Prasad, K., Lovina, Shekhar, S. (2021). Productos de huevo listos para consumir Estudios de penetración del calor, desarrollo y optimización, Ediciones Nuestro Conocimiento, Deutschland, Spanisch

23. Prasad, K. and Singh, U. (2025). Green gram hydration kinetics, germination and impact on malted flour, Scholars' Press,  Germany. (ISBN: 978-3-639-66229-0).

24. Prasad, K. and Kaur, P. (2025). Chickpea husk modification, characterization, and valorization, Lambert Academic Publishing, Germany. (ISBN: 978-620-8-42272-1).

25. Prasad, K. and Nirgude, A. B. (2025). High-Fibre Biscuit: A Nutritional Boost with Wheat Bran and Malted Flour, Scholars' Press,  Germany. (ISBN: 978-3-639-66633-5).