Course Objectives
Course Outlines
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Chapter 1- Introduction to cereal grains
2 Topics
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Chapter 2-Physical properties and grading of cereals
2 Topics
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Chapter 3- Storage of Cereals
2 Topics
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Chapter 4- Starch of Cereals
2 Topics
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Chapter 5- Proteins of Cereals
2 Topics
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Chapter 6- Dry milling
2 Topics
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Chapter 7- Wet-milling of cereals
2 Topics
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Chapter 8-Bread Making Process
2 Topics
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Chapter 9-Biscuit Production
2 Topics
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Chapter 10-Pasta Production
2 Topics
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Chapter 11-Breakfast Cereals
2 Topics
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Chapter 12-Special cereal products
2 Topics
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Examples for the final exam
2 Topics
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Chapter 14
2 Topics