Food Coatings - an overview | ScienceDirect Topics
Corn meals and flours are the most widely used dry-milled products in food batters, but some corn flakes are used in breadings. Corn meal and flour have small granulations (small particles of endosperm), a long shelf life before rancid flavors and odors develop from oxidation of fat, absence of black specks (tip cap components), and bright ...
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