GOVIND BALLABH PANT UNIVERSITY OF AGRICULTURE & TECHNOLOGY

गोविन्द बल्लभ पंत कृषि एवं प्रौद्योगिक विश्वविद्यालय
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PROFILE

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Department of Food and Nutrition


Dr. Pratima Awasthi


DESIGNATION:Professor
QUALIFICATION:Ph.D.
SPECIALISATION:Food Science & Processing
EMAIL:pratimawasthi[at]yahoo[dot]co[dot]in
CONTACT NO.:9457695482

Selected Research Publications

  1. Yaday, Ankita and Awasthi, Pratima (2015). Evaluation of nutritional and functional characteristics of apple pomace powder. International Journal of Basic and Applied Agricultural Research, 13(3): 474-477. (NAAS Rating-4.26).

  2. Pandey, Hemlata and Awasthi, Pratima (2015). Organoleptic evaluation of germinated fenugreek seed flour incorporated recipes: chapatti and idli. Asian Journal of Home Science, 10(1): 41-44.

  3. Richa Pant and Pratima Awasthi (2015). Effect of roasting on the nutritional composition of flax seeds (Linum usitatissimum). International Journal of Basic and Applied Agricultural Research, 13(3): 478-481. (NAAS Rating-4.26)

  4. Neha Tiwari and Pratima Awasthi. (2014) Effect of Different Processing techniques on Nutritional Characteristics of Oat (Avena sativa)grains and formulated weaning mixes. Accepted in J. Fd. Sci. and Technol. 51(9): 2256-2259 (NAAS Rating-8.02)

  5. Neha Tiwari, Pratima Awasthi and Sonia Anand (2014) Evaluation of oat incorporated chapti for Glycemic index. International Journal of Basic and Applied Agricultural Research. 12(1): 129-133. (NAAS Rating-4.26)


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