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M.$zPardalos, Panos M.$3VANV063873 801 $aIT$bSOL$c20240614$gRICA 856 4 $uhttp://dx.doi.org/10.1007/978-3-319-29608-1$zE-book ? 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Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread,cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products. 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood Science 606 $aFood Engineering 606 $aFood Chemistry 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 14$aFood Science. 615 24$aFood Engineering. 615 24$aFood Chemistry. 676 $a664.7 700 $aShah$b Manzoor Ahmad$01058523 701 $aValiyapeediyekkal Sunooj$b Kappat$01438251 701 $aMir$b Shabir Ahmad$01438252 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910760265503321 996 $aCereal-Based Food Products$93599564 997 $aUNINA