This chapter describes the importance of cereals and their products and the various structures that can be produced from them. It shows how cereals have been, and continue to be, the main source of nutrition for much of the world, and how the development of structure in foods such as bread has provided improved sensory texture, appearance and palatability to these foods.
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© 2008 Springer Science+Business Media, LLC
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Dobraszczyk, B.J. (2008). Structured Cereal Products. In: Aguilera, J.M., Lillford, P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_20
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DOI: https://doi.org/10.1007/978-0-387-71947-4_20
Publisher Name: Springer, New York, NY
Print ISBN: 978-0-387-71946-7
Online ISBN: 978-0-387-71947-4
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