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

Snyder, HarryUniversity of Minnesota. Chemical Division2017-01-312017-01-311897-09Snyder, 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 37-90https://hdl.handle.net/11299/183795This 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/enHuman 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 menNewsletter or Bulletin