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230515 ||| eng |
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|a 9783036570662
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|a books978-3-0365-7067-9
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|a 9783036570679
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1 |
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|a Li, Yonghui
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|a Processing and Properties Analysis of Grain Foods
|h Elektronische Ressource
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260 |
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|a Basel
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2023
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300 |
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|a 1 electronic resource (226 p.)
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|a roller mill
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|a green pea
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|a particle size
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|a alternative sweeteners
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|a heat resource effectiveness
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|a chickpea
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|a genetic diversity
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|a Chinese steamed bread
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|a food powders
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|a sorghum
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|a wheat bran
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|a hydrophobic interaction
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|a lentil
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|a aggregation
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|a protein
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|a whole foxtail millet flour
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|a high throughput phenotyping
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|a n/a
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|a black bean
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|a fresh noodles
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|a pulses
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|a near infrared spectroscopy
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|a japonica and glutinous
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|a History of engineering and technology / bicssc
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|a de-hull
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|a antioxidant properties
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|a physical characteristics
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|a mixing
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|a red lentils
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|a Technology: general issues / bicssc
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|a yellow pea
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|a particulate flow
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|a bread texture
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|a shelf-life and quality characteristics
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|a amylose
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|a starch
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|a sucrose
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|a Mixolab
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|a kabuli
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|a principal component analysis
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|a plant breeding
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|a granular flow
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|a hammermill
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|a corn
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|a moisture content
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|a whole grain bread
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|a rice potential yield
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|a buckwheat-based composited flour
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|a maize seeds
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|a Environmental science, engineering and technology / bicssc
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|a fresh buckwheat noodle
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|a pulse
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|a powder rheology
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|a dough
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|a milling
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|a sensorial properties
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|a roller milling
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|a dough rheology
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|a purple-colored wheat
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|a blending ratio
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|a flour
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|a gaseous chlorine dioxide
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|a baking
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|a climate change
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|a composition
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|a sugar
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|a wheat
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|a extrusion
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|a ayocote bean
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|a bread
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|a texture properties
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|a cookies
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|a cluster comprehensive analysis
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|a hourly accumulated temperature simulation
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|a northern cold area
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|a amylopectin
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|a sugar reduction
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|a amylose content
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|a protein digestibility
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700 |
1 |
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|a Wu, Shawn/Xiaorong
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700 |
1 |
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|a Li, Yonghui
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700 |
1 |
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|a Wu, Shawn/Xiaorong
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041 |
0 |
7 |
|a eng
|2 ISO 639-2
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989 |
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|b DOAB
|a Directory of Open Access Books
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
|
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5 |
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|a 10.3390/books978-3-0365-7067-9
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856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/100002
|z DOAB: description of the publication
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4 |
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|u https://www.mdpi.com/books/pdfview/book/7095
|7 0
|x Verlag
|3 Volltext
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|a 900
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|a 551.6
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|a 363
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|a 580
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|a 700
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|a 600
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|a 620
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|a Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredients. Grain and food processing converts raw grains into functional ingredients and creates palatable and nutritious end-products. During processing, various physical and chemical changes and interactions take place, affecting the nutritional, textural, sensory, and other quality properties of the products. Methods, protocols, and equipment have been developed to process, monitor, and control processing parameters to achieve the desired end-product quality or functionality. This reprint covers diverse topics related to grain-processing innovations and the effect of both conventional and innovative grain processes on the properties of grain-derived ingredients, intermediates, and end products.
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