Changes in colour, water holding capacity and pasting behaviour of fortified blended foods made from different cereals on storage at different temperatures

Ashwini V. Shevade; Yvonne O'Callaghan; Nora O'Brien; Thomas P. O’Connor; Timothy P. Guinee

Changes in colour, water holding capacity and pasting behaviour of fortified blended foods made from different cereals on storage at different temperatures

Ashwini V. Shevade
, Yvonne O'Callaghan
, Nora O'Brien
, Thomas P. O’Connor
, Timothy P. Guinee

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Journal	International Journal of Food Science and Technology
Publication status	Published - 2020

Cite this

@article{ec6fd4e233144c9389e0570715d77c3c,

title = "Changes in colour, water holding capacity and pasting behaviour of fortified blended foods made from different cereals on storage at different temperatures",

author = "Shevade, \{Ashwini V.\} and Yvonne O'Callaghan and Nora O'Brien and O{\textquoteright}Connor, \{Thomas P.\} and Guinee, \{Timothy P.\}",

year = "2020",

language = "English (Ireland)",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Changes in colour, water holding capacity and pasting behaviour of fortified blended foods made from different cereals on storage at different temperatures

AU - Shevade, Ashwini V.

AU - O'Callaghan, Yvonne

AU - O'Brien, Nora

AU - O’Connor, Thomas P.

AU - Guinee, Timothy P.

PY - 2020

Y1 - 2020

M3 - Article

SN - 0950-5423

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -