Wheat and wheat flour investigations: glutenous and starchy wheats; composition and bread making value of the different streams of white flour produced by the roller process of milling; relative protein content of wheat and flour; composition of an ancient Egyptian wheat; influence of storage and bleaching upon flours; relative food value of graham, entire wheat, and straight grade flours
Published Date
Publisher
University of Minnesota. Agricultural Experiment Station
Abstract
Keywords
Description
This archival publication may not reflect current scientific knowledge or recommendations. Current information available from University of Minnesota Agricultural Experiment Station: http://www.maes.umn.edu/
Related to
item.page.replaces
License
Collections
Series/Report Number
Bulletin (University of Minnesota. Agricultural Experiment Station);85
Funding Information
item.page.isbn
DOI identifier
Previously Published Citation
Snyder, Harry: Wheat and wheat flour investigations: glutenous and starchy wheats; composition and bread making value of the different streams of white flour produced by the roller process of milling; relative protein content of wheat and flour; composition of an ancient Egyptian wheat; influence of storage and bleaching upon flours; relative food value of graham, entire wheat, and straight grade flours. 1904. Saint Paul, Minn.: University of Minnesota. Agricultural Experiment Station. Bulletin 85, page 179-224
Other identifiers
Suggested Citation
Snyder, Harry; University of Minnesota. Chemical Division. (1904). Wheat and wheat flour investigations: glutenous and starchy wheats; composition and bread making value of the different streams of white flour produced by the roller process of milling; relative protein content of wheat and flour; composition of an ancient Egyptian wheat; influence of storage and bleaching upon flours; relative food value of graham, entire wheat, and straight grade flours. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/183829.
Content distributed via the University Digital Conservancy may be subject to additional license and use restrictions applied by the depositor. By using these files, users agree to the Terms of Use. Materials in the UDC may contain content that is disturbing and/or harmful. For more information, please see our statement on harmful content in digital repositories.