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O'Kennedy, B. T.

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The effect of salt on the rheology and texture of a casein based ingredient intended to replace gluten 120 95 20
Effect of copper and iron fortifications on rheological properties of water-in-oil spreads containing κ-carrageenan 88 68 7
Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads 167 141 7
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O'Kennedy, B. T.

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O'Kennedy, B. T.

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