- 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...
- 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...
- 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...
- the
introduction of Ch. quinoa
occurred before highland varieties with
floury perisperm emerged.
There are wide
discrepancies in the
suggested dates of...
- 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...
-
original on 22
September 2018.
Retrieved 11 June 2019.
Angourie rhymes with
floury and dowry. Turnbell,
Tiffany (31
December 2019). "Today's
Birthday 1/1"...
-
France &
Henri Floury,
Paris 1921 -
Second edition,
accompanied by a
study on Sérusier's life and work, by
Maurice Denis,
Librairie Floury,
Paris 1942 -...
- cokeri (Coker's amanita), A. crenulata, A. farinosa (eastern
American floury amanita), A. frostiana, A. muscaria (fly agaric), A. pantherina (panther...
- jordani, as brill. The
flesh is
lighter in texture, more
friable - even "
floury" - and
considerably less rich in
flavour than the turbot,
which is preferred...
