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Volume 37 Issue 3 (September 2018)
Studies on sensory and textural properties of milk cake using response surface methodology

R. Kaur, P.K. Singh, G. Talwar and Anurag
  
DR-1316
Antimicrobial activity of casein fermentate of probiotic Lactobacillus spp.

Prashant Bachanti, Shilpa Vij, M.R. Patil, D.N. Bajad, Shaikh Adil and S.D. Kalyankar
  
DR-1206
Chemical composition and mineral profile of concentrate feeds from dairy farms of Varanasi, India

Satya Prakash Yadav, Vinod Kumar Paswan, Prity Singh, Basant Kumar Bhinchhar and Pankaj Kumar Gupta
  
DR-1378
Effect of defatted soy flour and concentration of stevia on physico-chemical and sensory characteristics of rasgulla

Gurveer Kaur and Tridib Kumar Goswami
  
DR-1358
Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria

A. Bousbia, S. Boudalia, Y. Gueroui, B. Belaize, S. Meguelati, M. Amrouchi, R. Ghebache, B. Belkheir and M. Benidir
  
DR-123
Formulation of hypotonic electrolyte re-hydration whey drinks from paneer and cheese whey

B.P. Pushpa, C. Kempanna and Narasimha Murthy
  
DR-1360
Utilization of fruit and vegetable pomace as functional ingredient in bakery products: A review

Prashant Sahni and D.M. Shere
  
DR-1369
Role of pigeon pea (Cajanus cajan L.) in human nutrition and health: A review

Aruna Talari and Devindra Shakappa
  
DR-1379
Development of chocolates enriched with prebiotics from ash gourd seeds

J.K. Pallavi, R. Sangeetha and Usha Antony
  
DR-1345
Optimization of ingredients composition of non wheat pasta based on cooking quality using response surface methodology (RSM)

R. Sorna Prema, A. Abirami, R. Nandhini and G. Ravi Kumar
  
DR-1331
Development and nutritional evaluation of cake supplemented with pumpkin seed flour

Manpreet Kaur and Sonika Sharma
  
DR-1310
Health and nutritional profile of adolescent girls from underprivileged communities residing in kasturba Gandhi Balika Vidyalaya in Rajasthan

Mukta Agrawal, Priyanka Nagar and Divya Jain
  
DR-1370
Preparation and quality assessment of apple bar from different varieties

Meenakshi Devi, S.R. Vyas and Jaspreet Kaur
  
DR-1354
Organoleptic, physiochemical and microbiological qualities of dried fish, tengra (Mystus tengara) with different levels of salt and turmeric powder

J.K. Jakhar, H.K. Vardia, Neelmani Chandravanshi and Rohit Kumar Painkra
  
DR-1295
Ultrasound assisted extraction of curcumin

Shital Patil, R.C. Ranveer, P.P. Debaje, J.H. Kadam and A.K. Sahoo
  
DR-1356
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ARCC Journals(Since 1967)

Agricultural Research Communication Centre is a registered body established in the year 1967 by Sh. R.D Goel. The main objective of the centre is to dissminate the latest research knowledge in the field of Agriculture, Animal Science, Dairy and Food Science by publishing various journals. Read More..

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