Recent advances in the formulation of gluten-free cereal-based products
Gallagher, E, Gormley, T.R, Arendt, E.K
Published in Trends in Food Science & Technology (01.03.2004)
Published in Trends in Food Science & Technology (01.03.2004)
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Book Review
Conference Proceeding
Journal Article
Crust and crumb characteristics of gluten free breads
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Journal Article
Conference Proceeding
Application of response surface methodology in the development of gluten-free bread
McCarthy, D.F, Gallagher, E, Gormley, T.R, Schober, T.J, Arendt, E.K
Published in Cereal chemistry (01.09.2005)
Published in Cereal chemistry (01.09.2005)
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Journal Article
The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots
Redmond, G.A, Gormley, T.R, Butler, F
Published in Innovative food science & emerging technologies (01.03.2004)
Published in Innovative food science & emerging technologies (01.03.2004)
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Journal Article
The Effect of Freeze-chilling on the Quality of Ready-meal Components
O'Leary, E., Gormley, T.R., Butler, F., Shilton, N.
Published in Food science & technology (01.05.2000)
Published in Food science & technology (01.05.2000)
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Journal Article
The vitamin C status of freeze-chilled mashed potato
Redmond, G.A, Decazes, A.M, Gormley, T.R, Butler, F
Published in Journal of food engineering (01.02.2003)
Published in Journal of food engineering (01.02.2003)
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Journal Article
Conference Proceeding