Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- initialism US National Center for Agricultural Utilization Research
Etymologies
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Examples
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Fantesk was developed in the 1990s by NCAUR chemists George Fanta and the late Kenneth Eskins.
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Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by Agricultural Research Service (ARS) scientists such as Mukti Singh at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill.
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She's based at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill. In experiments at her Peoria laboratory, Singh is formulating low-fat cake mixes and frostings with Fantesk ™ - microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour.
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She's based at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill. In experiments at her Peoria laboratory, Singh is formulating low-fat cake mixes and frostings with Fantesk ™ - microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour.
-
Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by Agricultural Research Service (ARS) scientists such as Mukti Singh at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill.
-
Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by Agricultural Research Service (ARS) scientists such as Mukti Singh at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill.
-
Fantesk was developed in the 1990s by NCAUR chemists George Fanta and the late Kenneth Eskins.
-
She's based at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill. In experiments at her Peoria laboratory, Singh is formulating low-fat cake mixes and frostings with Fantesk ™ - microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour.
-
Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by Agricultural Research Service (ARS) scientists such as Mukti Singh at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill.
-
Fantesk was developed in the 1990s by NCAUR chemists George Fanta and the late Kenneth Eskins.
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