. Milling and baking tests of wheat containing admixtures of rye, corn cockle, kinghead, and vetch . Fig. 1.—Effects of 10 per cent admixture of rye in wheat: a. Patent flour (check): b, patent flour(10 per cent rye); c, first-clear flour (check); d, first-clear flour (10 per cent rve); e, second-clear flour (check); /, second-clear flour (,10 per cent rve).. Fig. 2.—Effects of 10 per cent admixture of corn cockle in wheat: a, Patent flour (check): flour (10 per cent corn cockle); c, first-clear flour (check); d, first-clear flour (10 percent corn cockle); e, second-clear flour (check
. Milling and baking tests of wheat containing admixtures of rye, corn cockle, kinghead, and vetch . Fig. 1.—Effects of 10 per cent admixture of rye in wheat: a. Patent flour (check): b, patent flour(10 per cent rye); c, first-clear flour (check); d, first-clear flour (10 per cent rve); e, second-clear flour (check); /, second-clear flour (,10 per cent rve).. Fig. 2.—Effects of 10 per cent admixture of corn cockle in wheat: a, Patent flour (check): flour (10 per cent corn cockle); c, first-clear flour (check); d, first-clear flour (10 percent corn cockle); e, second-clear flour (check); /, second-clear flour (10 percent corn cockle).
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectwheat, bookyear1915
