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

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書(shū)目名稱Cereal-Based Food Products影響因子(影響力)




書(shū)目名稱Cereal-Based Food Products影響因子(影響力)學(xué)科排名




書(shū)目名稱Cereal-Based Food Products網(wǎng)絡(luò)公開(kāi)度




書(shū)目名稱Cereal-Based Food Products網(wǎng)絡(luò)公開(kāi)度學(xué)科排名




書(shū)目名稱Cereal-Based Food Products被引頻次




書(shū)目名稱Cereal-Based Food Products被引頻次學(xué)科排名




書(shū)目名稱Cereal-Based Food Products年度引用




書(shū)目名稱Cereal-Based Food Products年度引用學(xué)科排名




書(shū)目名稱Cereal-Based Food Products讀者反饋




書(shū)目名稱Cereal-Based Food Products讀者反饋學(xué)科排名

ostracize

Breads, prompted that bread shifted from a traditional or local profile to being a convenient food with a varied of nutritional or technological properties. For this reason, innovation in bread still continues to arouse interest. In this chapter the role of the main ingredients has been addressed, especial

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毛細(xì)血管

Cookies,lf life. This transformation occurs through the application of heat, triggering a range of chemical changes that culminate in the final product.Cookies, a popular dry baked product, are typically crafted using soft wheat flour and are known for their relatively high fat and sugar content, while main

者變

Cakes and Muffins,ly based on flour/sugar ratio, presence/absence of egg, mixing methods, color and fat content. The crumb of cake is light colored characterized with a fine, velvety and tender sponge like texture while the crust is darker in color. The flavor of cake is majorly derived through maillard reaction and

擺動(dòng)

擺動(dòng)

anesthesia

Popped and Puffed Cereal Products,oducts 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

CRACY

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