the flour as meal.there are various methods for releasing the starch from the meal. in one, the meal is mixed with water to form a slurry (the mash) and heated to ca k under pressure, a process that releases the starch molecules. alternatively, a mixture of enzymes (a-amylases and glucoamylases) is added...
and to access online resources. cocoa – a guide to trade practices is often referred to as itc's cocoa guide. the most recent version, from , is still in demand. the page guide can be obtained from itc's e-shop . the guide describes trade and industry practices, as well as regulations applying to cocoa...
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