For several years the effects of the bleaching process upon the properties of wheat flour have been under discussion. The extent to which flour is used as a food material demands that in justice towards the consumers thorough tests should be made to determine whether the process is deleterious or not. In this paper no consideration will be given to any aspect of the case except that of digestibility.
Proceedings of the Iowa Academy of Science
© Copyright 1910 by the Iowa Academy of Science, Inc.
Rockwood, Elbert W.
"The Digestibility of Bleached Flour,"
Proceedings of the Iowa Academy of Science, 17(1), 125-129.
Available at: https://scholarworks.uni.edu/pias/vol17/iss1/14