Agricultural Research Communication Centre | ARCC Journals | Since 1967

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Total Articles (20)

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Red Capsicum Fortified Orange Gummies: A Novel Functional Confectionery

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Biological Control of Gummy Stem Blight Caused by Didymella bryoniae (Auersw.) on Watermelon by Bacillus sp. Strains

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Effect of Aloe vera juice incorporation on textural and sensory characteristics of fresh peda

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Evaluation of Physicochemical Properties of Yogurt Fortified with Four Verities of Common Bean Whey (Phaseolus vulgaris)

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Exploration and Evaluation of Pony Fish (Leiognathus sp) Mince as a Source of Surimi and Study its Spectral and Textural Attributes

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Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep’s, Goat’s or Combination Milk Mixtures

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Effect of Dragon Fruit Powder on Physico-Chemical and Textural Properties of Burfi

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Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

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Prediction of relationships between pork color and muscular texture traits for entrepreneurial decisions

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Effect of Incorporation of Finger Millet Flour (Ragi Flour) on Texture Profile of Chicken Nuggets

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