Agricultural Research Communication Centre | ARCC Journals | Since 1967

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Total Articles (9)

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Research Article

Immobilized Bacillus subtilis by ionic gelation as biocontrol alternative of Fusarium oxysporum f.sp. lycopersici

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Formulation of Cream Cheese Powder with Kecombrang Extract: Effects on pH, Antioxidant Activity and Sensory Properties

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Characteristics of Sugar Palm Sap Powder (Arenga pinnata Merr.) Produced using the Foam-mat Drying Method with Various Encapsulant Agents

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Optimization of Spray Drying Conditions for Production of Functional Goat Milk Powder Enriched with Pomegranate Peel Extract (Punica granatum L.)

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Studies on sensory and textural properties of milk cake using response surface methodology

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

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Physicochemical and Functional Properties of Freeze-dried Instant Kombucha: Role of Psyllium Husk and Pectin Fillers

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The Effects of Encapsulation and Double-layer Emulsion of Peanut Oil on in vitro Rumen Degradability Rates and Fermentation Profile in Sheep

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Physico-chemical, Microbiological and Sensory Properties of Pasta Fortified with Fish Oil Encapsulates

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