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Puranik, V., V. Mishra, S. Fatima and G.K. Rai, 2011. Development and optimization of protein rich bengal gram pickle using response surface methodology. J. Food Sci. Eng., 1: 191-200.
Puranik, V., V. Mishra, N. Singh and G.K. Rai, 2011. Studies on development of protein rich germinated green gram pickle and its preservation by using class one preservatives. Am. J. Food Technol., 6: 742-752. CrossRef |
Mishra, P., M. Verma, V. Mishra, S. Mishra and G.K. Rai, 2011. Studies on development of ready to eat amla (Emblica officinalis) chutney and its preservation by using class one preservatives. Am. J. Food Technol., 6: 244-252. CrossRef | Direct Link |
Mishra, V., P. Mishra and G.K. Rai, 2010. Process and product standardization for the development of amla bar. Beverage Food World, 37: 58-60.