White versus brown flour
As the title suggests, this work by cereal chemist F.L. Dunlap aims to impartially assess the merits and disadvantages of both white and brown flour.
Selecting specialist sources of literature, Dunlap performs his assessment whilst considering the views of the physician, nutritionist, physiologist and the biochemist.
With a foreword from Carroll K. Michener, the then Managing Editior of the Northwestern Miller, this work (published in 1945) makes for an interesting comparison to the current opinions regarding white versus brown flour, and the fortification of our food sources.
A hard back book with paper dust jacket, measuring 235 mm x 162 mm, with 272pp.
Please note, the front of the dust jacket has several tears, and there is a 1in strip missing from the reverse.
1 in stock