Dr. Preeti Verma

Publications

• Niharika and Verma P (2016) Development and Sensory Evaluation of Value Added Products Incorporating Germinated Horse Gram (Macrotyloma uniflorum) Powder. Int J Multidisciplinary Res and Development 3: 55-58.

• Singh P and Verma P (2016) Nutritional evaluation of sweet lime peel powder and formulation of apple jam by incorporated it. Int J Recent Scientific Res 7:10938-10940.

• Verma P(2016) Preparation and sensory evaluation of recipe prepared by incorporating legume extract-bovine milk blends. Indian J Health and Wellbeing 7: 259-262.

• Verma P, Sharma S (2015) Standardization and sensory evaluation of Rabadi by incorporating legume extract-bovine milk blends. Global Journal for Research Analysis 4: 285-287.

• Verma P, Sharma S (2015) Preparation of legume extract-bovine milk blends and development of food product using them. Int J Scientific Res 4: 3-4.

• Verma P, Sharma S (2015) Antioxidant potential of extracts from legumes (Glycine max, Cajanus cajan, Cicer arietinum and Vigna uniculata) commonly partaken in India. Int J Green and Herbal Chemistry 4: 311-318.

• Verma P Sharma S, Sharma V, Singh S and Agarwal N (2014) Preparation and food product development from Macrotyloma uniflorum (Horse gram) bovine milk blends. Indian J Applied Res 4: 27-29.

• Verma P Sharma S, Agarwal N, Aggarwal S and Singh S (2014) Soybean (Glycine max L): A synonym for nutrition, health and longevity. Int J Engineering Sciences and Research Technology 3: 29-41.

• Singh S, Sharma S, Verma P and Agarwal N (2014) Nourishing and curative actions of Cappris deciduas plant (Kair): A review. Int J Green and Herbal Chemistry 3: 738-743.

• Sharma S, Verma P and Aggarwal S (2013) Banana yoghurt: a household adaptable product development endeavor. Beverage and food world 40: 51-53.

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