<span>Bulgur. Bulgur is what you get when you steam or soak wheat kernels. It has a more a more pronounced flavor than uncooked wheat kernels. The wheat kernels are steam-cooked and dried, and then the grain is cracked into different sizes. Coarse bulgur is used for pilaf, the medium for cereal and the finest, for tabouleh.</span>
I think it’s b sorry if i’m wrong
Answer:
so the DNA can be copied to make more of themselves.
Explanation:
Might be Cell Differentiation...
