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?
a. Raw fruits b. French fries c. Raw vegetables d. Grilled seafood e. White rice
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The higher the consumption above the UL, the higher the risk of toxicity
Indicate whether the statement is true or false
Nutritional Science