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What are Flavonols and Flavones?
These are the most widely distributed among the flavonoids. The most commonly occurring are Quercetin, Myricetin and Kaempferol. Quercetin is quantitatively the most important and is present in onions, apples, kale and tea. It is concentrated in the outer exposed parts of plants and its concentration is proportional to the greenness. Losses vary; average cooking methods result in less than 20% losses whereas other processing methods lead upto 50% losses.
Q.How is it produced and what is the function of gastrin in the digestive process? The existence of food in the stomach stimulates the secretion of gastrin that in its turn tri
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Extruded Starch Cereal products, that are prepared by pumping cereals through a small opening for instance, pasta, Ready-to-eat cereals etc.
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