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The Phytophagists Laboratory

Tuesday, March 27, 2007. 4 23 cups wholemeal triticum powder. 13 cup flattened avena sativa. 1 teaspoon sodium bicarbonate. 1 teaspoon sodium chloride. 2 12 cups glycine max liquid proteins denatured w fermented ethanol rich in acetic acid. Preheat oven to 425 degrees F 220 degrees C. Lightly grease two baking sheets. In a measuring cup, pour a couple tablespoons of fermented ethanol in this case vinegar. Any kind, except balsamic and add glicine max liquid to the 2 12 cup mark. 2 In a bowl, pl.

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The Phytophagists Laboratory

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Tuesday, March 27, 2007. 4 23 cups wholemeal triticum powder. 13 cup flattened avena sativa. 1 teaspoon sodium bicarbonate. 1 teaspoon sodium chloride. 2 12 cups glycine max liquid proteins denatured w fermented ethanol rich in acetic acid. Preheat oven to 425 degrees F 220 degrees C. Lightly grease two baking sheets. In a measuring cup, pour a couple tablespoons of fermented ethanol in this case vinegar. Any kind, except balsamic and add glicine max liquid to the 2 12 cup mark. 2 In a bowl, pl.

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This web page phytolab.blogspot.com states the following, "Tuesday, March 27, 2007." We saw that the webpage said " 4 23 cups wholemeal triticum powder." It also said " 13 cup flattened avena sativa. 2 12 cups glycine max liquid proteins denatured w fermented ethanol rich in acetic acid. Preheat oven to 425 degrees F 220 degrees C. Lightly grease two baking sheets. In a measuring cup, pour a couple tablespoons of fermented ethanol in this case vinegar. Any kind, except balsamic and add glicine max liquid to the 2 12 cup mark. 2 In a bowl, pl."

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