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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.
Avian adenovirus infections EDS-76, an adenovirus, has been etiologically associated with drop in egg production. Other adenoviruses affecting chicken and other birds include
Precautions for determination of iodine number of lipids? 1. If using the pipette for transferring the oil, allow the pipette to drain slowly and completely, as oil takes time
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Define Factors that effect birth weight and gestational duration? A WHO review has identified 43 factors that influenced birth weight and gestational duration. They are grouped
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