Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites-Reference-Cited by-同舟云学术

Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites

Published:2019-01-17 Issue:6 Volume:99 Page:3097-3105
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Shevade Ashwini V¹²,O'Callaghan Yvonne C²,Kennedy Deirdre¹,O'Brien Nora M²,O'Connor Tom P²,Guinee Timothy P¹^ORCID

Affiliation:

1. Food Chemistry and Technology DepartmentTeagasc Food Research Centre Moorepark Fermoy Co. Cork Ireland

2. School of Food and Nutritional SciencesUniversity College Cork Ireland

Funder

Department of Agriculture, Food and the Marine under the Food Institutional Research Measure

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9523

Reference38 articles.

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4. World Food Programme.Specialised Nutritious Foods[Internet]. Rome: World Food Programme [Cited 2018 August 1]. Available from:https://www.wfp.org/nutrition/special‐nutritional‐products.

5. Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

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