The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconsti...

por Shevade, Ashwini V., O’Callaghan, Yvonne C., O’Brien, Nora M., O’Connor, Tom P., Guinee, Timothy P.
Publicado 2018

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

por Shevade, Ashwini V., O’Callaghan, Yvonne C., O’Brien, Nora M., O’Connor, Tom P., Guinee, Timothy P.
Publicado 2019

Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial drie...

por Shevade, Ashwini V., O'Callaghan, Yvonne C., O'Brien, Nora M., O'Connor, Thomas P., Guinee, Timothy P.
Publicado 2019