Devi, S. and P. Mishra, 2009. Development of Aonla candy. Beverage Food World, 36: 43-44.Direct Link |
Mishra, P. and R. Kar, 2003. Treatment of grape fruit juice for bitterness removal by amberlite IR 400 and alginate entrapped naringinase enzyme. J. Food Sci., 68: 1229-1233.
Mishra, P. and S. Mishra, 2011. Study of antibacterial activity of Ocimum sanctum
extract against gram positive and gram negative bacteria. Am. J. Food Technol., 6: 336-341.CrossRef | Direct Link |
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, P., V. Srivastava, D. Verma, O.P. Chauhan and G.K. Rai, 2009. Physico-chemical properties of Chakiya variety of amla and effect of different dehydration methods on quality of powder. Afr. J. Food Sci., 3: 303-306.
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.
Singh, N., P. Mishra and G.K. Rai, 2010. Development of natural summer drink from bael and papaya. Food Bev. World, 37: 53-55.