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Mr. Gunvantsinh Rathod

Scientist

Address :

Dairy Technology Division, ICAR_NDRI, Karnal

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  • Masters of Technology (Dairy Technology) from ICAR- National Dairy Research Institute, Karnal
  • Bachelor of Technology (Dairy Technology) from Anand Agricultural University, Anand.

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At present there is no content available for this section, once content will be available would be updated.

Sr. No.Details
1Rathod, G. I. and Khamrui, K. (2015), Instrumental texture profile of reduced-calorie Peda as a function of ingredients using response surface methodology. International Journal of Dairy Technology, 68: 543–549. doi: 10.1111/1471-0307.12200
2Rathod GI, Khamrui K, Devaraja HC, Mandal S (2014) Effect of different ingredient levels on instrumental colour characteristic of dietetic peda. Research and Reviews: Journal of Dairy Science and Technology 3:7- 16
3Rathod, G. and Kairam, N. (2018) Preparation of omega 3 rich oral supplement using dairy and non-dairy based ingredients. Journal of Food Science and Technology. 55(2), 760-766 doi: 10.1007/s13197-017-2988-7

CAFT on “R & D strategies and interventions for effective agribusiness and entrepreneurship in dairy and food sector” organized by Dairy Technology Division during 16 Sept. to 06 Oct. 2016 Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

  • Technology of Reduced Calorie Peda

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At present there is no content available for this section, once content will be available would be updated.

At present there is no content available for this section, once content will be available would be updated.