Here are three questions that your friend wants you to answer Use your food science knowledge and show off how much you know How do food companies create the many different shapes for their cereals? How does cornmeal become a corn chip? Why don't some popcorn kernels pop?
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Q41: What is the history of rice? How
Q43: Undercooked pasta is identified by a white
Q45: Cooking grains a more acidic environment causes
Q45: Matching
Definition choices:
-bran
A)the largest portion of the grain,
Q48: Explain why cereal grains are called "the
Q50: Describe the nutrient contents of cooked and
Q51: The development of pasta is attributed to
Q54: Choose the one most appropriate answer for
Q54: During the preparation of cereal grain products
Q56: Discuss the structure of cereal grains including
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