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THE NUTRITIVE VALUE OF BREAD MADE FROM STANDARD FLOUR AND WHOLEMEAL FLOUR.
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.Volume:
203
Language:
english
Journal:
The Lancet
DOI:
10.1016/S0140-6736(01)16394-4
Date:
June, 1924
File:
PDF, 176 KB
english, 1924