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Cereals are crucial crops globally, with maize, wheat, and rice accounting for over 70% of total production. The protein content in cereals varies, with wheat proteins being essential for bread-making quality, while gluten proteins significantly influence dough properties. Other cereals like barley, maize, rice, and oats have distinct protein compositions and functionalities, impacting their use in food products.

Author
sosyalmedyalar6
Language
EN

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