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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...
by
Shevade, Ashwini V.
,
O'Callaghan, Yvonne C.
,
O'Brien, Nora M.
,
O'Connor, Thomas P.
,
Guinee, Timothy P.
Published in
Food science & nutrition
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Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties
by
Shevade, Ashwini V
,
O'Callaghan, Yvonne C
,
O'Brien, Nora M
,
O'Connor, Tom P
,
Guinee, Timothy P
Published in
Foods
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The Proportion of Fermented Milk in Dehydrated Fermented Milk⁻Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconsti...
by
Shevade, Ashwini V
,
O'Callaghan, Yvonne C
,
O'Brien, Nora M
,
O'Connor, Tom P
,
Guinee, Timothy P
Published in
Foods
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Comparison of the nutritional composition of experimental fermented milk:wheat bulgur blends and commercially available kishk and tarhana products
by
O'Callaghan, Yvonne C.
,
Shevade, Ashwini V.
,
Guinee, Tim P.
,
O'Connor, Tom P.
,
O'Brien, Nora M.
Published in
Food chemistry
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Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites
by
Shevade, Ashwini V
,
O'Callaghan, Yvonne C
,
Kennedy, Deirdre
,
O'Brien, Nora M
,
O'Connor, Tom P
,
Guinee, Timothy P
Published in
Journal of the science of food and agriculture
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Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior
by
Shevade, Ashwini V.
,
O’Callaghan, Yvonne C.
,
O’Brien, Nora M.
,
O’Connor, Tom P.
,
Guinee, Timothy P.
Published in
Journal of food processing and preservation
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