Describe the nutrient contents of cooked and uncooked cereal, grain, and pasta products including calories, carbohydrate, protein, fat, vitamins, minerals, and both soluble and insoluble fiber
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Q41: Matching
Definition choices:
-husk
A)the largest portion of the grain,
Q45: Cooking grains a more acidic environment causes
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Q47: The two least important factors in the
Q48: Explain why cereal grains are called "the
Q49: Matching
Definition choices:
-cereal
A)the largest portion of the grain,
Q51: The development of pasta is attributed to
Q54: During the preparation of cereal grain products
Q55: Asian noodles rarely contain semolina flour
Q56: Discuss the structure of cereal grains including
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