Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties
Shevade, A.V.; O’Callaghan, Y.C.; O’Brien, N.M.; O’Connor, T.P.; Guinee, T.P. Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods 2019, 8, 388. https://doi.org/10.3390/foods8090388
Shevade AV, O’Callaghan YC, O’Brien NM, O’Connor TP, Guinee TP. Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods. 2019; 8(9):388. https://doi.org/10.3390/foods8090388
Chicago/Turabian StyleShevade, Ashwini V., Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor, and Timothy P. Guinee. 2019. "Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties" Foods 8, no. 9: 388. https://doi.org/10.3390/foods8090388