Abstract
THE principle of the test for strength in wheat flour described as new by Mr. T. B. Wood in a recent issue of NATURE (February 21), and further claimed by Dr. E. Frankland Armstrong (NATURE, March 7) as having been in regular use in his laboratory during the past year, was employed by me more than four years ago, and still forms an important factor in my physicochemical method of gauging the baking qualities of wheat flour.
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BANKS, A. A New Chemical Test for Strength in Wheat. Nature 75, 460–461 (1907). https://doi.org/10.1038/075460d0
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DOI: https://doi.org/10.1038/075460d0
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