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Alterations occuring in cereal & cereal products, legumes
You are already aware of the chemical composition of cereals and pulses. We will now look into changes occurring in these food products due to processing and storage.
We all know that cereals can be stored without loss of quality for 2 to 3 years, provided that the kernel moisture content (which is 20-24%) after threshing is reduced to at least 14%. The kernel consists of four parts: the seed coat (pericarp), the fruit coat (aleurone layer), the endosperm and the germ, or embryo. Figure 9.1 depicts these four parts.
Point and Non-Point Sources The discharge of effluents in receiving water body at a specific site are referred to a point sources in contrast to the inflow of pollutants in a
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Explain the Frank Furcal Perforation a) Coronal perforation at the pulpal floor of multirooted tooth. b) Due to excessive deepening at the pulpal floor during access perfora
what are the role of microbes in human welfare
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Membrane is any delicate sheet that divides one region from other blocking or permitting (selectively or completely) the passage of substances. The skin, for example, can be consid
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