Agricultural Research Communication Centre | ARCC Journals | Since 1967

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Total Articles (31)

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Development of Cashew Rich Ice Cream: Ice Cream Incorporated with Cashew Nut Milk (Anacardium occidentale)

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Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices

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Ice Cream Fortified with Shiitake Mushroom Extract: Physicochemical, Nutritional and Sensory Characterization

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Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

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Evaluation of Functional and Sensory Properties of Ice-cream Incorporating Sea Buckthorn Seed Oil Microcapsules

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Effect of Plasma Electric Field Assistance on the Freezing Process and Ice Crystal Formation of Bactrian Camel Meat

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Rheological Characteristics, Antioxidant Capacity and Organoleptic Attributes of Ice Cream Fortified with Sugarcane Molasses

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Probiotic Innovation in Ice Cream: Quality during Storage with the Addition of Encapsulated Lactiplantibacillus plantarum SN13T

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Impact of physico-chemical properties of mix on the final quality of ice-cream

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Review Article

Ice Cream and Frozen Yoghurt - A Suitable Carrier for Probiotics: A Review

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