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Focusing on the chemical analysis of American wheat and corn, this book delves into their physical and nutritional properties, including starch composition, gluten characteristics, and flour quality. It also examines how soil and climate influence these crops. Aimed at farmers, food manufacturers, and nutritionists, it serves as a comprehensive resource on agricultural science and food production. This facsimile reprint preserves the original work, highlighting its cultural significance despite potential imperfections.
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An Investigation Of The Composition Of American Wheat And Corn (1883), Clifford Richardson
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- Pubblicato
- 2009
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