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GrainGenes Keyword Report: cookery

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Keyword	cookery
Quoted in	Harinder K et al. (1999) Studies on the baking properties of wheat: pigeonpea flour blends Plant Foods for Human Nutrition 54:217-226. Fontvieille AM et al. (1988) In vitro and in vivo digestibility and metabolic effects of 3 wheat- flour products (white bread, french toast (rusk) and french toast bran- enriched) in normal subjects Diabetes and Metabolism 14:92-96.

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