![Flour / Wheat / Food additives / Whole-wheat flour / Wheat flour / Kneading / Whole wheat bread / Chorleywood bread process / Rye bread / Food and drink / Breads / Staple foods Flour / Wheat / Food additives / Whole-wheat flour / Wheat flour / Kneading / Whole wheat bread / Chorleywood bread process / Rye bread / Food and drink / Breads / Staple foods](https://www.pdfsearch.io/img/4b1cff6b822dad57f7615eb37b613f5a.jpg)
| Document Date: 2014-01-09 19:59:20 Open Document File Size: 171,36 KBShare Result on Facebook
City Washington / DC / Ames / / Currency USD / / Facility Iowa State University of Science / TARGET Center / / Organization U.S. Department of Agriculture / office of Civil Rights / Iowa State University / / Person Cathann A. Kress / / / Position Director / director / Cooperative Extension Service / / ProvinceOrState Iowa / / Technology microwave / / URL WWW.EXTENSION.IASTATE.EDU/FOODSAVINGS / /
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