Reference Entry

flour

David A. Bender

in A Dictionary of Food and Nutrition

Third edition

Published in print January 2009 | ISBN: 9780199234875
Published online January 2009 | e-ISBN: 9780191726682
flour

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Most commonly refers to ground wheat, although also used for other cereals and applied to powdered dried matter such as

Reference Entry.  55 words. 

Subjects: Cookery, Food, and Drink

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