Dr Dinkar B Kamble
vidwan id: 251756
Assistant Professor, Department of Food Science and Technology
Indira Gandhi National Open University
Expertise
- Food Science and Technology
Publications
Publications
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Scopus
h-index
11
CrossRef
Citations
234
h-index
9
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Professional Recognition
Best Poster Award
SLIET LogowalBest Poster Award
AFSTI MysoreBest Poster Award
Shoolini UniversityBest Volunteer Award
MHRD IndiaCommunity & Membership
Board of Studies-National Institute of Food Technology Entrepreneurship and Management, Ku
MemberBoard of Studies-Department of Food Technology, VFSTR, Guntur
Member SecretaryCentral Executive Committee- Association of Food Scientists and Technologist (Mysore)
Vice PresidentSchool Board (School of Agriculture, IGNOU)
MemberAFSTI, Delhi Chapter
Vijnana Bharati
Association of Food Scientist and Technologist (I), Mysore
Bio
Cereal Processing, New Product Development, Health Food
Personal Details
- Male
- Assistant Professor , Indira Gandhi National Open University
- Department of Food Science and Technology, Indira Gandhi National Open University
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Co-Authors (9)
National Institute of Food Technology Entrepreneurship and Management
National Institute of Food Technology Entrepreneurship and Management
MIT Art, Design And Technology University, Pune
Jamia Hamdard
National Institute of Food Technology Entrepreneurship and Management
National Institute of Food Technology Entrepreneurship and Management
National Institute of Food Technology Entrepreneurship and Management
National Institute of Food Technology Entrepreneurship and Management
National Institute of Food Technology Entrepreneurship and Management
Scholarly Work
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Scholarly Publications
Optimization of the extraction methods of Costus pictus rhizomes for a phytochemical-enriched antioxidant extract utilizing response surface methodology and artificial neural network
Open AccessReview: Perovskite nanostructures materials versatile platform for advance biosensor applications
Open AccessInfluence of extraction techniques on biologically enriched raw soursop fruit and comparative evaluation by response surface methodology and artificial neural network
Open AccessOptimization and evaluation of quinoa and chia based gluten free pasta formulation
Open AccessEffect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta
Open Access
10.1111/jfpp.16163
9
15