Human food investigations: the gluten of wheat; the digestability and composition of bread; the loss of food value by prolonged fermentation in bread making; the digestability of potatoes, and the loss of food value when potatoes, carrots, and cabbages are boiled in different ways. The rational feeding of men
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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);54
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Snyder, Harry. Human food investigations: the gluten of wheat; the digestability and composition of bread; the loss of food value by prolonged fermentation in bread making; the digestability of potatoes, and the loss of food value when potatoes, carrots, and cabbages are boiled in different ways. The rational feeding of men. 1897. Saint Paul, Minn.: University of Minnesota. Agricultural Experiment Station. Bulletin 54, page 37-90
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Snyder, Harry; University of Minnesota. Chemical Division. (1897). Human food investigations: the gluten of wheat; the digestability and composition of bread; the loss of food value by prolonged fermentation in bread making; the digestability of potatoes, and the loss of food value when potatoes, carrots, and cabbages are boiled in different ways. The rational feeding of men. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/183795.
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