Human Foods and Their Nutritive Value — Fig. 50.-Bread from (1) Graham, (2) Entire Wheat, and (3) White Flour. The same amounts of flour were used in making all

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Human Foods and Their Nutritive Value Fig. 50.-Bread from (1) Graham, (2) Entire Wheat, and (3) White Flour. The same amounts of flour were used in making all · ch 73/189

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