Studies on the Digestibility and Nutritive Value of Bread at the Maine Agricultural Experiment Station, 1899-1903 (Classic Reprint) - Softcover

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Excerpt from Studies on the Digestibility and Nutritive Value of Bread at the Maine Agricultural Experiment Station, 1899-1903

The flours used in these. Experiments, which were furnished by Prof. Harry Snyder, of the. Minnesota Experiment Station, were ground from the same lots of wheat, at the same time and in the same mill as those used in digestion experiments made by him and reported in earlier bulletins of this Office. The numbers of the floats in the following description of samples are the same as those in the table of composition on page 14.

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