D.c. Saxena
Professor
Food Engineering & Technology
Sant Longowal Institute of Engineering and Technology
India
Biography
He completed his Ph.D. (Food Tech) C.F.T.R.I., Mysore 1997, M.Tech.(Food Tech) H.B.T.I., Kanpur 1990 First 71.8 I rank in Branch, B.Tech. (Food Tech) H.B.T.I., Kanpur 1988 First 72.5. He worked as an Administrative SLIET, Longowal Head of the Deptt. 18.07.13 17.07.16 3 Yrs, Administrative SLIET, Longowal Dean (Planning & Development) 14.10.10 18.07.13 about 3 Yr, Academic SLIET, Longowal Professor 09.03.07 Till date
Research Interest
Food Engineering & Technology
Publications
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RAINA, C.S., SINGH, S., BAWA, A.S. and SAXENA, D.C. (2005), TEXTURAL CHARACTERISTICS OF PASTA MADE FROM RICE FLOUR SUPPLEMENTED WITH PROTEINS AND HYDROCOLLOIDS. Journal of Texture Studies, 36: 402–420.
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Jan K, Riar CS, Saxena DC (2014) Mathematical Modelling of Thin Layer Drying Kinetics of Biodegradable Pellets. J Food Process Technol 5:370.
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Saini C, Singh S, Saxena DC (2012) Thin Layer Drying Characteristics of Sweet Potato Starch Based Films and Mathematical Modelling. J Food Process Technol 3:168.
