Explanatory notes
… chopped vegetables, vegetable juice or purées, eggs, milk, gluten, diastases, vitamins, colouring matter, flavouring). … by rolling and cutting, by pressing, by moulding or by agglomeration in rotating drums) into specific predetermined … rise to the names of the finished products (e.g., macaroni, tagliatelle, spaghetti, noodles). The products are usually …
