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Cereal flours --- Triticum --- Gluten --- Yeasts --- Fermentation --- Rheological properties

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Polysaccharides --- Monosaccharides --- Wheats --- Triticum aestivum --- Cereal flours --- Hydrolysis --- Enzyme activity --- technical properties

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Cereal flours --- Wheats --- Baking characteristics --- Gluten --- Fractionation --- Breadmaking --- Fermentation --- Rheological properties --- Prolamines

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engineering --- engineering --- Cereal byproducts --- Cereal byproducts --- Cereal flours --- Cereal flours --- Cereal products --- Cereal products --- Breakfast cereals --- Breakfast cereals --- Malt --- Malt --- Pasta --- Pasta --- Bakery products --- Bakery products --- Rice --- Rice --- Food industry --- Food industry --- Food technology --- Food technology

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Cereal flours --- maize --- Appropriate technology --- Developing countries --- Milling industry --- small enterprises --- Equipment --- Villages --- extension activities --- Corn --- Industrial applications --- Grain processing --- Production a petite echelle --- Cta --- Dossier technique