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
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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
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1904-01
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University of Minnesota. Agricultural Experiment Station
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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/
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Bulletin (University of Minnesota. Agricultural Experiment Station);85
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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
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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.
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