Graham flour
Subtitle: a study of the physical and chemical differences between graham flour and imitation graham flours.
By: By J. A. Le Clerc and B. R. Jacobs.
Contributors: Jacobs, B. R.
Series: U. S. Bureau of chemistry. Bulletin -- no. 164; Bulletin (United States. Bureau of Chemistry) -- no. 164.
Publisher: Govt. print. off.
Published: 1913
Place of publication: Washington
Subjects: Graham flour.