Revision history of "COOKING OF GRAINS"

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• (cur | prev) 05:08, 12 January 2015‎ Enzymepro46 (Talk | contribs)‎ (4,699 bytes) (Created page with " All grains, with the exception of rice, and the numerous grain dishes, require long term cooking with constant and gentle heat, in order to so disintegrate their tissue...")