THE NUTRITIVE VALUE OF BREAD MADE FROM STANDARD FLOUR AND WHOLEMEAL FLOUR.

✍ Scribed by Davies, T.; Schepelmann, M.; Brennan, S.; Yarova, P.; Chang, W.; Bikle, D.; Richards, W.; Ward, D.T.; Canfield, A.E.; Edwards, D.; Kemp, P.; Riccardi, D.

• Book ID: 122430027
• Publisher: The Lancet
• Year: 1924
• Tongue: English
• Weight: 176 KB
• Volume: 203
• Category: Article
• ISSN: 0140-6736
• DOI: 10.1016/S0140-6736(01)16394-4