Fig. 2.
Experimental flour types: fine (<0.5 mm), coarse grain or fine bulgur (>0.5 mm) and coarse bulgur (>1 mm) mixed with cracked grain and flakes
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.