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A New Chemical Test for Strength in Wheat Flour (1907)

WOOD, T. B.

[s.l.] : Nature Publishing Group

Nature 75 (1907), S. 391-391

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ISSN: 1476-4687

Source: Nature Archives 1869 - 2009

Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics

Notes: [Auszug] THAT different wheats make flours of very different baking values has been known for a long time, and is emphasised by the fact that English millers are at the present time paying several shillings per quarter more for certain foreign wheats than for home-grown wheat. Baking value, or ...

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1038/075391a0

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