A comparison of the qualities of flours made from white wheat varieties grown in Montana when used for making cakes and cookies /
by Jessie E. Richardson.

Description

Tools

Cite this Export citation file

Main Author: Richardson, Jessie E. (Jessie Emma), 1887-
Language(s): English
Published: Bozeman, Montana : Montana State College, Agricultural Experiment Station, 1943.
Subjects: Flour
Physical Description: 31 p. : ill. ; 23 cm.
Locate a Print Version: Find in a library

Viewability

Item Link	Original Source
Full view v.416(1943)	University of Illinois at Urbana-Champaign

View HathiTrust MARC record

Similar Items

Home laundering : in relation to water, water softeners, soaps, and other detergents

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1945

The quality of living in Montana farm homes : from accounts kept by forty families during the year 1939-30 [i.e. 1929-30]

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1932

The use of time by rural homemakers in Montana

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1933

Vitamin C content of winter fruits and vegetables : get your money's worth

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1941

Ascorbic acid content of strawberries and their products

Author: Mayfield, Helen L.
Published: 1943

The quality and vitamin content of green peas when cooked or home-canned

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1940

Influence of sugars, fruit acids, and pectin on the oxidation of ascorbic acid

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1944

Some methods of fruit preservation in wartime

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1943

Vegetable preservation handbook for wartime use

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1943

Vegetable preservation handbook for wartime use

Author: Richardson, Jessie E. (Jessie Emma), 1887-
Published: 1944