Agricultural Research Communication Centre | ARCC Journals | Since 1967

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Total Articles (2392)

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Full Research Article

Effect of Maturity Stages and Ripening Process on the Colour (L, a and b) Values and Physico-chemical Composition of Mango (Mangifera indica L.)* var. Manjeera

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Effect of Acidification and Types of Solvent on Anthocyanin Yield, Total Phenols, Flavonoids, Antioxidant Activity and Colour Values of Extracts from Mangosteen Pericarp (Garcinia mangostana L.)

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Research Article

Verification of Soybean Seed Coat Colour Specific Markers Reveals I Loci Specific Markers Capable for Distinguishing Genotypes Differing in Seed Coated Colour

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Effect of pectin coating on colour and quality of dehydrated pineapple during storage

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Research Article

Beef colour defined based on pH in Holstein bull carcasses

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Research Article

Leguminous blocks: Nutritional values and economics

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Quality of Value Added Goat Meat Spread Enriched with Honey

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Research Article

An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

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Effect of Soaking, Roasting and Germination on Nutritional Quality and Colour Properties of Pearl Millet Flour

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Effect of Different Photo-sensitive Nets on the Colour of Apple Cv. Florina

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