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Subject : composition فلترة بواسطة : كلمات مفتاحية

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Academic Journal

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 dried dairy‐cereal blends

Authors : Ashwini V. Shevade; Yvonne C. O'Callaghan; Nora M. O'Brien

Subjects: composition; consistency; dairy‐cereal blends

Source: Food Science & Nutrition, Vol 7, Iss 11, Pp 3681-3691 (2019)

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Academic Journal

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

Authors : Ashwini V. Shevade; Yvonne C. O’Callaghan; Nora M. O’Brien

Subjects: fermented milk; parboiled wheat; dehydrated compositeagris

Source: Foods; Volume 7; Issue 7; Pages: 113

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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 dried dairy‐cereal blends

Authors : Thomas P. O'Connor; Yvonne C. O'Callaghan; Ashwini V. Shevade

Subjects: Dairy-cereal blends; pasting viscosity; dairy‐cereal blends

Source: Food Science & NutritionFood Science & Nutrition, Vol 7, Iss 11, Pp 3681-3691 (2019)Food Science & Nutrition, 7(11):3681-3691

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