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Bakery at third position in revenue in processed foods
date:Apr 19, 2016
e used as a vehicle for incorporation of different nutritionally-rich ingredients. This not only adds value but also enables gearing up from the health point of view. Use of alternative flours is restricted due to their poor baking quality and sensory quality of the bakery products. Fermentation of alternative flours may improve both the sensory and baking qualities. Substitution of refined cereals with millets has topped up over the health benefits, as millets are rich in antioxidants and phyto

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