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This document contains the following information: Flour and bread: a report on the supply in the United Kingdom of wheat flour and of bread made from wheat flour.
A diverse panel of 245 wheat genotypes was grown at two field sites in the UK in 2015–16
Boiling whole-grain maize into porridge resulted in the highest retention of all cooking and sifting methods
Use and stocks of cereal grain in the UK.
This study examines OFSP puree‐wheat flour composite bread (30% puree), compared to standard, 100% wheat flour, bread
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