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A. Regulatory Category (group results)

B. Identifying Substance: all > Plant Used As Food Source (group results)

C. Part of Substance (group results)

E. Physical State, Shape or Form: all > Solid

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Food Modified > Microbially/Enzymatically Modified > Fermented/Modified, Single Component

J. Preservation Method: all > Preservation Method Not Known

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface (group results)

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S. Substances Included: all > Nutrients > Lipid components > Fats (group results)

Z. Adjunct Characteristics

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B. Identifying Substance: Plant Used As Food Source
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E. Physical State, Shape or Form: Solid
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H. Treatment Applied: Food Modified > Microbially/Enzymatically Modified > Fermented/Modified, Single Component
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J. Preservation Method: Preservation Method Not Known
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S. Substances Included: Nutrients > Lipid components > Fats
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5 results
Group by: B. Identifying Substance, E. Physical State, Shape or Form, H. Treatment Applied, J. Preservation Method, S. Substances Included
 
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 Bread, cracked-wheat 
  
  
  
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 Bread, french or vienna (includes sourdough) 
  
  
  
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 Bread, rye, toasted 
  
  
  
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 Wheat flour, white, bread, enriched 
  
  
  
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 Bread, whole-wheat, commercially prepared