Titlebook: Cereal-Based Food Products; Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj Book 2023 The Editor(s) (if applicable) and The Author(s),

HUMID

Diana Lindner,Ulrike Sasse-Zeltneroducts are ready for eating. Popping and puffing are simple and low-cost processes used for producing crispy-expanded products with an open porous structure, such as popcorn, puffed rice, and popped/puffed wheat. These expanded products can be produced by many different techniques, like hot sand bed

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Indecisive

Diana Lindner,Ulrike Sasse-Zeltnerization and the product’s simplicity, customer acceptance, and longer shelf-life. The typical formulation includes wheat flour or flour from non-wheat grains and other functional ingredients that influence the final product’s qualities. Flour, salt, and water are the main components of wheat-based n

BILE

Diana Lindner,Ulrike Sasse-Zeltneromponents which help in prevention and fighting against various diseases. Cereals are an important raw material that has been used to prepare fermented foods and beverages throughout the world. The general process of preparing fermented foods commence with the preparation of cereals, making batter t

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https://doi.org/10.1007/978-3-658-31555-9savory and consumed alone or with fillings. The wide range of pastries are available different textures and flavor according to the proportion of ingredients and preparation methodology. Pastry is differentiated from the bread having higher percentage of fat which contributes to flaky or crumby text

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inventory

Gobble

André Armbruster,Cristina Besioicant ratio of the daily diet of consumers worldwide. But microbial (yeast, mold, and bacteria) spoilage, oxidation of fats, and degradation of other components like proteins may result in significant economic loss and even pose a threat to public health. Apart from product’s inherent properties, th

inspiration

https://doi.org/10.1007/978-3-031-40308-8Wheat; Maize; Cereal Ingredients; Cereal Foods Quality; Cereal Foods Packaging; Cereal Foods

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