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Timothy P Guinee

4PUBLICATIONS

0CO-AUTHORS

Food properties (incl. characteristics and health benefits)Food technologyHorticultural crop improvement (incl. selection and breeding)Fertilisers (incl. application)

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Publications (4)

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|Nov 26, 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 dried dairy-cereal blends.

Ashwini V Shevade, Yvonne C O'Callaghan, Nora M O'Brien

|Sep 06, 2019

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

Ashwini V Shevade, Yvonne C O'Callaghan, Nora M O'Brien

|Dec 06, 2018

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

Ashwini V Shevade, Yvonne C O'Callaghan, Deirdre Kennedy

|Jul 18, 2018

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

Ashwini V Shevade, Yvonne C O'Callaghan, Nora M O'Brien

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