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Citations for "Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives"


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Mishra, P. and C.L. Mahanta, 2014. Comparative analysis of functional and nutritive values of amla (Emblica officinalis) fruit, seed and seed coat powder. Am. J. Food Technol., 9: 151-161.
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Mishra, V., V. Puranik, V. Singh, M. Verma, N. Yadav and G.K. Rai, 2012. Development of vitamin C rich value added beverage. Am. J. Food Technol., 7: 222-229.
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Patel, S.S. and R.K. Goyal, 2012. Emblica officinalis Geart.: A comprehensive review on phytochemistry, pharmacology and ethnomedicinal uses. Res. J. Med. Plant, 6: 6-16.
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Patel, S.S. and R.K. Goyal, 2013. Biotransformation of gallotannins from fresh fruit juice of Emblica officinalis in In-vitro system. Res. J. Phytochem., 7: 18-23.
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Puranik, V., P. Srivastava, V. Mishra and D.C. Saxena, 2012. Effect of different drying techniques on the quality of garlic: A comparative study. Am. J. Food Technol., 7: 311-319.
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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.
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Seth, D. and H.N. Mishra, 2011. Optimization of honey candy recipe using response surface methodology. Am. J. Food Technol., 6: 985-993.
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