FOOD SCIENCE

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Across
  1. 2. CEREALIA MUNERA
  2. 7. MEDDLING
  3. 8. EXTRUDED PRODUCT
  4. 11. FLAKED PRODUCT
  5. 13. CORN BEVERAGE
  6. 16. BREAD
  7. 18. SEPARATION OF LIGHTER CHAFFS
  8. 19. TRANSFER OF HEAT BY THE MOVEMENT OF FLUIDS
  9. 21. PASTRY
  10. 22. LIKE BISCUIT
  11. 23. CIRCULATION OF AIR
  12. 24. COOKING THROUGH DRY HEAT
Down
  1. 1. EMBRYONIC PART OF CEREAL
  2. 3. STARCHY PART OF CEREAL
  3. 4. HIGH MOISTURE CONTENT
  4. 5. COOKING WITH OIL
  5. 6. PASTRY HAVING A NAME OF A CHOCOLATE
  6. 9. ALCOHOLIC BEVERAGE
  7. 10. BAKED PRODUCT
  8. 12. DIRECT TRANSFER OF HEAT FROM ONE MOLECULE TO ANOTHER THROUGH A SOLID
  9. 14. REMOVEL OF HUSK
  10. 15. COOKING IN A LIQUID THAT IS RAPIDLY BUBBLING
  11. 17. HYDRATING GRAINS
  12. 20. SEPARATING THE EDIBLE PART FROM INEDIBLE PART