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GK Londhe

Krishi Vigyan Kendra, Latur (IN)
h-index
1
Publications
10
Citations
3
i10-index
0
Impact (2-yr)
0.17
Citations per year
Research Areas
Food Science and Nutritional StudiesFood composition and propertiesAgricultural Economics and PracticesProteins in Food SystemsSensory Analysis and Statistical Methods
Affiliations
Marathwada Agricultural University
IN · 2020–2020
Krishi Vigyan Kendra, Latur
IN · 2025–2025

Top Publications

Studies on preparation of sensory evaluation of flavoured milk from blends of buffalo milk and safflower milk using beet root powder as natural colourant
International Journal of Chemical Studies20200 citations
Studies on physico-chemical attributes of Gulabjamun incorporated with horse gram (Macrotyloma Uniflorum) flour
International Journal of Agriculture and Food Science20250 citations
Studies on sensory and physico-chemical properties of lassi blended with pineapple powder (Ananas comosus)
International Journal of Agriculture and Food Science20250 citations
Studies on the preparation of Gulabjamun by replacing Maida with barnyard millet (Echinochloa Frumentacea) flour
International Journal of Agriculture and Food Science20250 citations
Studied on Preparation of Burfi Incorporated with Makhana (Euryale Ferox Salisb) Flour
International Journal of Agriculture and Food Science20250 citations
Major constrain faced and scio-economic impact of khoa production on producers of major khoa producing areas of Marathwada region
Journal of Pharmacognosy and Phytochemistry20180 citations
Value addition of whey drink by using Ashwagandha (Withania somnifera L.)
International Journal of Advanced Biochemistry Research20250 citations
Studies on sensory properties of barnyard millet (Echinochloa esculenta) kheer
International Journal of Advanced Biochemistry Research20240 citations
GK Londhe · Scinovex