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Graham flour : A study of the physical and chemical differences between graham flour and imitation graham flours
Content Provider | Internet Archive |
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Author | Le Clerc, J. Arthur, b. 1873 Jacobs, B. R. (Benjamin R.) United States. Bureau of Chemistry United States. Department of Agriculture |
Organization | U.S. Department of Agriculture, National Agricultural Library |
Language | English |
Publisher | Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Chemistry |
Publisher Date | 1913-01-01 |
Access Restriction | Open |
Subject Keyword | Graham flour Composition |
Content Type | Text |
Resource Type | Book |