Sinclair, A: Changes on Chemical and Physical Properties of

Excerpt from Changes on Chemical and Physical Properties of Flour From Wheat Grown on the Black and Gray Soils of AlbertaIncrease the lipoid-protein ratio,'is known to loser the baking quality It is also known that the lower grades of flour are higher in lipoids than the better grades. The addition of various fate and oils also affect the.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.