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What is the aim of milling
The aim of milling (the process including crushing and grinding) is to obtain preferentially a flour, in which the constituents of the endosperm cells predominate. The outer part of the kernel, including the germ and aleurone layer is removed. During milling of the wheat kernel, 5-8% of the starch granules are mechanically damaged. The extent depends both on the type and intensity of milling and on the hardness of the kernel - harder the structure (of the kernel), greater the damage. Since the rate of water absorption during dough making and the enzymatic degradation of starch increases with increasing damage, these are important for the baking process and desirable to a limited extent.
Q. Areas affected in peptic ulcer? The areas affected in peptic ulcer (due to erosion) can be: 1. Lower part of the oesophagus. 2, stomach (lesser curvature - an urn, whe
defination of phyletic lineage?
Azoles Systemic azole antifungals currently available in the US contain fluconazole (Diflucan, and others), itraconazole (Sporanox), voriconazole (Vfend) and ketoconazole (Nizo
Ask question #M1. Discuss why Obelia is considered to be of special interest in Zoology as an animal showing an intermediate grade of organization. inimum 100 words accepted#
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