Utilization of Tropical Foods: Cereals |
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pag - 9 Origem do arroz
pag-9 Tratamento do arroz pós-colheita
pag-10 Tratamento pré-descasque
pag 11 - Arroz Estufado
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Términos y frases comunes
acid added additives Africa availability baked batter beer boiled bran bread brewing cake called cereal changes characteristics coarse composition consumed consumption contains cooked corn countries crops cultivated depends developed dough dried eaten effects endosperm enjera extraction feed fermented fibre Figure flat flavour Flow chart fraction germ germination give gluten ground husk important improve increased India iron kernels layer legumes maize major malt meal methods millet milling minerals mixed mixture moisture nutrients Nutritional aspects original paddy parboiled paste percent percentage polished porridge pounding preferred prepared processing proportion protein reduce removed rice seeds separated sieving similar snack soaked sorghum sorghums and millets Source specifications starch steamed storage sugar Table techniques texture thin traditional tropical usually utilization varieties vitamins washing West wet-milling wheat flour whole grain