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  1. 1
    Determining ounce equivalents of grains in Child and Adult Food Care Program recipes /
    Published 2020

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Government Document Book
  2. 2
    Como determinar las onzas equivalentes de granos en las recetas del Programa de Alimentos para el Cuidado de Niños y Adultos /
    Published 2022

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Government Document Book
  3. 3
    30.000 anni fa la prima farina alle origini dell'alimentazione /
    by Revedin, Anna
    Published 2015

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  4. 4
    Grain-mills and flour in classical antiquity /
    by Moritz, L. A, Moritz, L. A
    Published 1958

    Book
  5. 5
    Flour power : the art of cooking with flour /
    by Brady, Christine
    Published 1979

    Book
  6. 6
    Alfarata flour and how to use it /
    by Yeager, J. M
    Published 1890

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  7. 7
    Substitute, war, and peace-time flours : their analysis and caloric value and that of bread made therefrom /
    by Summers, John C
    Published 1919

    Book
  8. 8
    Evaluation and selection of cake flours /
    Published 1930

    Book
  9. 9
    Ricerche sul valore alimentare delle farine commerciali di cereali della Toscana /
    by Masoni, Giulio
    Published 1914

    Book
  10. 10
    Enriched all-purpose flour : a good choice for the thrifty family
    Published 1971

    Government Document Book
  11. 11
    Observations on the present mode of preparing wheat flour for bread : with an account of some late improvements, and of the advantages which may be expected from adopting them : to which is added, a reply to some of the most material objections that have been raised against them, drawn from a series of experiments /

    Book
  12. 12
    The digestibility of bleached flour

    Book
  13. 13
    Phalittaphan ʻāhān čhāk pǣng læ nư̄asat /
    Phalittaphan ʻāhān čhāk pǣng læ nư̄asat /
    ผลิตภัณฑ์อาหารจากแป้งและเนื้อสัตว์ /
    Published 1992

    Book
  14. 14
    La Producción de harinas compuestas como un componente de un política triguera en la subregión andina /
    Published 1983

    Book
  15. 15
    Strawność skrobi w mące z nasion roślin strączkowych oraz skrobi wyizolowanej a ich właściwości fizykochemiczne /
    by Piecyk, Małgorzata
    Published 2014

    Book
  16. 16
    Flour and breads and their fortification in health and disease prevention
    Published 2011

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  17. 17
    Cook book of tested recipes describing Franklin Mills fine flour of the entire wheat
    Published 1917

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  18. 18
    Report on the digestibility of breads /
    Published 1918

    Book
  19. 19
    Zhongguo mi mian shi pin da dian /
    Zhongguo mi mian shi pin da dian /
    中国米面食品大典 /
    Published 1997

    Book
  20. 20
    Shokuseikatsu (funshoku) ni kansuru seron chōsa chōsa hōkokusho /
    Shokuseikatsu (funshoku) ni kansuru seron chōsa chōsa hōkokusho /
    食生活(粉食)に関する世論調查調查報告書 /
    Published 1955

    Book
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