Processing Techniques for Improving Cereal Functionalities
Processing techniques for improving cereal functionalities have several benefits in food production:
Check out the following resources to learn more about how processing techniques create high-quality and nutritious cereal-based food products that have a long shelf life, are visually appealing, and are easy to work with during food processing.
Food for Thought is produced in collaboration with Cereals & Grains Association expert volunteers. Thank you to our editors, Cyprian Syeunda, Student Association Chair, and Anashwar Valsalan, Student Association Product Development Competition Chair, for their contribution to this Food for Thought.
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Molecular Spectroscopy to Assess Protein Structures within Cereal Systems | Science Direct