Abstract
THAT different wheats make flours of very different baking values has been known for a long time, and is emphasised by the fact that English millers are at the present time paying several shillings per quarter more for certain foreign wheats than for home-grown wheat.
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WOOD, T. A New Chemical Test for Strength in Wheat Flour. Nature 75, 391 (1907). https://doi.org/10.1038/075391a0
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DOI: https://doi.org/10.1038/075391a0
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