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Acidity

Acids

Admixture of Flours

Amino Acids

Total Ash

Baking Quality

Biotechnology

Carbon Dioxide

Color and Pigments

Ingredients

Enzymes

Experimental Milling

Extraneous Matter

Crude Fat

Fiber

Sensory Analysis

Gluten

Infrared Analysis

Inorganic Constituents

Microorganisms

Moisture

Mycotoxins

Nitrogen

Oxidizing, Bleaching, and Maturing Agents

Physical Dough Tests

Physical Tests

Physicochemical Tests

Special Properties of Fats, Oils, and Shortenings

Rice

Preparation of Sample

Sampling

Semolina, Pasta, and Noodle Quality

Solutions

Staleness/Texture

Starch

Statistical Principles

Sugars

Tables

Vitamins

Yeast