Warning: You are recreating a page that was previously deleted.

You should consider whether it is appropriate to continue editing this page. The deletion and move log for this page are provided here for convenience:

  • 09:46, 19 May 2023 Irene92 talk contribs deleted page Wheat (content was: "thumb|wheat field Wheat comes in a number of different varieties. Each variety is more or less suitable for a given purpose based on its characteristics. The most common classifications for wheat varieties are spring or winter, hard or soft, red or white. The hard wheats have kernels that tend to be small, and very hard and have a high gluten content. Gluten is the protein in grains that enables the dough made from them to...")
Warning! You are not logged in. Log in or create an account to have your edits attributed to your username rather than your IP, along with other benefits.
Warning! All contributions to Appropedia are released under the CC-BY-SA-4.0 license unless otherwise noted (see Appropedia:Copyrights for details). If you do not want your writing to be edited mercilessly and redistributed at will, then do not submit it here! You are also promising us that you wrote this yourself, or copied it from a public domain or similar free resource. Do not submit copyrighted material without permission!
Cancel Editing help (opens in new window)
Cookies help us deliver our services. By using our services, you agree to our use of cookies.