- with the only
species Aleeta curvicosta (commonly
known as the
floury baker or
floury miller,
known until 2003 as
Abricta curvicosta), one of Australia's...
- of "
floury"
potatoes with a high
ratio of
amylose in
their starch to
achieve a fluffy,
creamy consistency and appearance. The best-known
floury varieties...
-
Amanita farinosa,
commonly known as the
floury amanita,
eastern American floury amanita or the
American floury amanita, is a
North American poisonous mushroom...
- is a late
maincrop russet skinned variety of potato. It is very dry and
floury and is
ideal for baking, roasting, and frying, but
needs close attention...
- clay) or as
sediment mixed in
suspension with water. Silt
usually has a
floury feel when dry, and
lacks plasticity when wet. Silt can also be felt by the...
-
potato with a
great flavour[fact or opinion?][according to whom?] and a
floury flesh,[full
citation needed]
Finlay wrote that it "is one of the finest...
- the
introduction of Ch. quinoa
occurred before highland varieties with
floury perisperm emerged.
There are wide
discrepancies in the
suggested dates of...
- cokeri (Coker's amanita), A. crenulata, A. farinosa (eastern
American floury amanita), A. frostiana, A. muscaria (fly agaric), A. pantherina (panther...
- yellow-fleshed
cultivar of potato,
duller in
colour than the 'Désirée', with
floury yellow flesh. It is
uniformly roundish in
shape with
shallow eyes making...
-
property of
sumac needed to be
considered when it was
shipped as a fine
floury substance in
sacks as a
light cargo accompanying heavy cargoes such as marble...
