The Story of a Loaf of Bread

by T. B. Wood

CHAPTERS VII AND VIII.

Composition and Food Value of Bread, by T. B. Wood. (Journal of the Royal Agricultural Society of England, 1911.)

Some Experiments on the Relative Digestibility of White and Whole-meal Breads, by L. F. Newman, G. W. Robinson, E. T. Halnan, and H. A. D. Neville. (Journal of Hygiene, Vol. XII, No. 2.)

Nutritive Value of Bread, by J. M. Hamill. (Local Government Board Report, Cd. 5831.)

Bleaching and Improving Flour, by J. M. Hamill and G. W. Monier Williams. (Local Government Board Report, Cd. 5613.)

Diet of Rural and Urban Workers. (Board of Trade Reports, Cd. 1761 and 2337.)

Bulletins of the U.S.A. Department of Agriculture. (Division of Chemistry 13; Office of Experiment Stations 21, 52, 67, 85, 101, 126, 156, 185, 227.)