This grain doesn't contain a significant amount of gluten so it is often used to make unleavened bread as well as beer.

A. quinoa
B. Indian rice grass
C. barley
D. millet


Answer: D

Nutritional Science

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What will be an ideal response?

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Which of the following foods represents a common source of acrylamide intake in the United States?

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Indicate whether the statement is true or false

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