Category:Bibliography: Difference between revisions

Revision as of 18:17, 1 May 2012

Pages that present bibliography or literature reviews.

The following 2 pages are in this category, out of 2 total.

Revision as of 11:01, 1 May 2012 (view source) 63.110.36.75 (talk) (Nana) ← Older edit		Revision as of 18:17, 1 May 2012 (view source) Benjamin Mako Hill (talk \| contribs) m (Reverted edits by 63.110.36.75 (talk) to last revision by Benjamin Mako Hill) Newer edit →
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	Seitan is coagulated wheat proetin. I can see why this would confuse people used to using it, because while it is derived from wheat, it is pretty much pure gluten (proetin) and wouldn't carry the same carb threat that other grain products would. It is not a super-processed food anyone could make it in their own kitchen by super-kneading dough until it is extremely rubbery and the starch and bran can be washed out. The texture is about like cheese curds, and it absorbs flavored readily.		Pages that present bibliography or literature reviews.