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Dr Hari Niwas Mishra

vidwan id: 1550
Male

Professor, Department of Agriculture and Food Engineering
Indian Institute of Technology Kharagpur

Expertise

  • Food Science and Technology

Publications

Total Articles 99
Books 0
Proceedings 0

Publications

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Scopus

Citations 4827
h-index 40

CrossRef

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Citations 66
h-index 3
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Professional Recognition

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Community & Membership

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Association of Food Scientists and Technologists (India)

Life Member

All India Food Processors Association

Member

Indian Society of Agricultural Engineers

Member

Association of Food Scientist and Technologists (Kharagpur Chapter)

President

Bio

RTE Health Foods, Food Powders, Dairy Products Processing, Instant tea, Food Quality, Algal Food Biotechnology

Personal Details

  • Male
  • Professor , Indian Institute of Technology Kharagpur
  • Indian Institute of Technology Kharagpur
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Professor Apr 1991 – Present
Indian Institute of Technology Kharagpur | Department of Agriculture and Food Engineering

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Co-Authors (21)

Adinpunya

Dr Adinpunya Mitra

Indian Institute of Technology Kharagpur

Barjinder Pal

Dr Barjinder Pal Kaur

National Institute of Food Technology Entrepreneurship and Management

Chitrangada

Dr Chitrangada Das Mukhopadhyay

Indian Institute of Engineering Science & Technology, Shibpur (formerly Bengal Engineering & Science University)

Mahitosh

Prof Mahitosh Mandal

Indian Institute of Technology Kharagpur

Mrinal Kumar

Prof Mrinal Kumar Maiti

Indian Institute of Technology Kharagpur

Prem Prakash

Dr Prem Prakash Srivastav

Indian Institute of Technology Kharagpur

Pradyuman

Prof Pradyuman Kumar

Sant Longowal Institute of Engineering and Technology

Pramod K

Dr Pramod K Prabhakar

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Prof P Srinivasa Rao

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Winny

Dr Winny Routray

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Prof Shiv Brat Singh

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Sirshendu

Dr Sirshendu De

Indian Institute of Technology Kharagpur

Sneha

Dr Sneha Sehwag

Indian Institute of Technology Delhi

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Sinija

Dr Sinija VR

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)

Sankha

Dr Sankha Karmakar

Indian Institute of Technology Madras

Sudipta

Prof Sudipta Mukhopadhyay

Indian Institute of Technology Kharagpur

Suneel Kumar

Dr Suneel Kumar Srivastava

Indian Institute of Technology Kharagpur

Tridib Kumar

Dr Tridib Kumar Goswami

Indian Institute of Technology Kharagpur

Vasudha

Dr Vasudha Sharma

Jamia Hamdard

Scholarly Work

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MICROENCAPSULATED OIL BLENDS AND PREPARATION OF SHELF STABLE OIL POWDER

INDIAN INSTITUTE OF TECHNOLOGY KHARAGPUR
- Patent No. : IN201831037151A Filed : 01-10-2018
Published : 14-12-2018 Published

OAT MILK BASED INSTANT SOLUBLE(EFFERVESCENT) TEA TABLETS AND A METHOD FOR ITS PRODUCTION.

INDIAN INSTITUTE OF TECHNOLOGY KHARAGPUR
- Patent No. : IN201631000107A Filed : 04-01-2016
Published : 01-12-2017 Published

RECONSTITUTED RICE GRAINS AND ITS PROCESS OF MANUFACTURE

INDIAN INSTITUTE OF TECHNOLOGY KHARAGPUR
- Patent No. : IN201500699I2 Filed : 23-06-2015
Published : 01-12-2017 Published

READY-TO-EAT (RTE) NUTRIENT AND ENERG RICH FOOD PASTE FOR SAM CHILDREN AND ITS MANUFACTURE

INDIAN INSTITUTE OF TECHNOLOGY KHARAGPUR
- Patent No. : IN201400750I2 Filed : 11-07-2014
Published : 26-08-2016 Published

Scholarly Publications

Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules

Open Access
Article

Process technology for production of soluble tea powder

Open Access
Article

Thin layer modelling of recirculatory convective air drying of curd (Indian yoghurt)

Open Access
Article

Moisture sorption characteristics of mango-soy-fortified yogurt powder

Open Access
Article

Effect of stabilizer on drying characteristics and quality of mango soy fortified yoghurt

Open Access
Article

Instrumental textural profile analysis of soy fortified pressed chilled acid coagulated curd (paneer)

Open Access
Article

Yoghurt powder - A review of process technology, storage and utilization

Open Access
Review

Mango soy fortified set yoghurt: Effect of stabilizer addition on physicochemical, sensory and textural properties

Open Access
Article