Graham flour
Subtitle: A study of the physical and chemical differences between graham flour and imitation graham flours
By: J. A. Le Clerc and B. R. Jacobs
Contributors: Jacobs, B. R. (Benjamin R.); United States. Bureau of Chemistry; United States. Department of Agriculture
Series: Bulletin / U.S. Dept. of agriculture. Bureau of Chemistry -- no. 164; Bulletin (United States. Bureau of Chemistry) -- no. 164.
Publisher: U.S. Dept. of Agriculture, Bureau of Chemistry
Published: 1913
Place of publication: Washington, D.C
Language: eng
Number of pages: 57
Subjects: Graham flour; Composition
Notes: "Issued April 12, 1913."

At head of title: U.S. Department of Agriculture, Bureau of chemistry.
Table of contents: title: Origin of the term "Graham flour." pp. 7.; title: Definitions of Graham flour; title: Conditions of the trade. pp. 9.; title: Examination of Graham flour :  Methods of obtaining samples; title: Methods of examining samples; title: General description of samples; title: Discussion of results of analyses. 13.; title: Comparison of samples from the same millers at different times. pp. 49.; title: Comparison of samples of imitation Graham flours. pp. 53.; title: General discussion on milling Graham flour. pp. 53.; title: Wheat meals, or improperly called whole-wheat flours. pp. 54.; title: Labeling of Graham flour. pp. 55.; title: Summary. pp. 56.; title: Definitions of milling and chemical terms used in this bulletin. pp. 57.