Dr. Vandana Mishra

Lecturer
University of Allahabad, India

Highest Degree
Ph.D. in Food Science and Technology from University of Allahabad, India

My URL
https://livedna.org/91.3200

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Area of Interest:

Food Science and Technology
Food Science
Food Toxicology
Food Nutrition
Food Biochemistry

Selected Publications

  1. Singh, J., V. Mishra, V. Puranik, M. Verma and G.K. Rai, 2011. Development and evaluation of vitamin C rich amla toffee. Food Beverage World, 38: 46-47.

  2. 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.

  3. 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  |  

  4. 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  |  

  5. 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.
Member since June, 2010