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Bread by Snyder Harry (55 results)
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Condition: New.
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Wheat Flour and Bread (Paperback or Softback)
Language: English
Published by Sagwan Press 2/6/2018, 2018
ISBN 10: 1376817225 ISBN 13: 9781376817225
Paperback or Softback. Condition: New. Wheat Flour and Bread. Book.
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Condition: As New. Unread book in perfect condition.
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Studies on the Digestibility and Nutritive Value of Bread and Macaroni at the University of Minnesota 1903-1905 (Paperback or Softback)
Language: English
Published by Wentworth Press 8/28/2016, 2016
ISBN 10: 1372903631 ISBN 13: 9781372903632
Paperback or Softback. Condition: New. Studies on the Digestibility and Nutritive Value of Bread and Macaroni at the University of Minnesota 1903-1905. Book.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Wheat Flour and Bread Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
US$ 23.90
US$ 4.43 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Studies on Bread and Bread Making (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
US$ 24.27
US$ 4.43 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902 (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
US$ 24.34
US$ 4.43 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Studies on Bread and Bread Making at the University of Minnesota in 1899 and 1900 (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
US$ 24.68
US$ 4.43 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Studies On The Digestibility And Nutritive Value Of Bread And Of Macaroni At The University Of Minnesota 1903-1905
Published by Government Printing Office, 1905
First Edition
Paperback. Condition: Good. Dust Jacket Condition: No Dustjacket. First Edition. ISBN . Staplebound 79 page trade paperback. A few minor university library ink stamps and markings otherwise a nice tight sound unmarked copy in Very Good condition. Office Of Experiment Stations Bulletin No. 156. No Signature.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Studies on Bread and Bread Making (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
US$ 31.08
US$ 5.60 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketHRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902 (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
US$ 31.13
US$ 5.60 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketHRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Studies on Bread and Bread Making at the University of Minnesota in 1899 and 1900 (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
US$ 31.48
US$ 5.60 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketHRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Bread: A Collection of Popular Papers on Wheat, Flour and Bread.
Published by Macmillan Company, NY., 1930
Hardcover. Condition: Very Good. 8vo, hardcover. No dj, blue cloth. Vg condition. Prev. owner's name on front endpaper; binding tight, contents clean. 293 pp.
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Wheat Flour and Bread
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 22.47
US$ 20.18 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Wheat Flour and Bread
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 26.04
US$ 20.18 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Bread: A Collection of Popular Papers on Wheat, Flour and Bread
Published by Macmillan Company, NY, NY, 1930
Seller: Riverow Bookshop, Owego, NY, U.S.A.
Seller rating 5 out of 5 stars
First Edition
Hardcover. Condition: G/NO DUSTJACKET. Black & White Photographs (illustrator). First Edition. NY: Macmillan Company, NY. G/NO DUSTJACKET. 1930. First Edition. Hardcover. Owned by author's wife . 8vo., 293 pp., minor stains on cover small chips and stains. .
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Bread
Published by MacMillan, NY, 1930
Seller: curtis paul books, inc., Crestline, CA, U.S.A.
Seller rating 5 out of 5 stars
First Edition
Hardcover. Condition: Very Good+. Dust Jacket Condition: No Dust Jacket. First Edition. Publisher's gilt-titled cloth. Inscribed to the ffep by Mrs. Harry Snyder to sculptor Charles S. Wells. Wells made a sculpture of Snyder which is at Cornell University. The calling card of Mrs. Snyder is laid in. Front hinge mildly starting, spine slightly sunned, mild shelfwear/soil. ; 8vo 8" - 9" tall; 293 pages; Signed by Associated.
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Bread : A Collection Of Popular Papers On Wheat, Flour And Bread
Published by The Macmillan Company, New York, 1930
Hardcover. Condition: Very Good. first. VERY GOOD.
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US$ 17.04
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Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Print on Demand. This book delves into the captivating world of bread, exploring its history, nutritional value, and the fascinating science behind its creation. The author examines the importance of cereals in the human diet, with a particular focus on wheat, oats, corn, rye, rice, barley, and buckwheat. Readers will discover the art of bread making, from the simplest unleavened bread to the complex process of creating leavened bread. The book unveils the secrets of gluten, the protein responsible for bread's unique texture, and discusses the role of fermentation in the development of flavor and aroma. Through engaging anecdotes and scientific insights, the author reveals the intricacies of bread making, providing a deeper appreciation for this staple food that has nourished civilizations for centuries. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
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US$ 17.65
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Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Print on Demand. This book studies the processes of bread and bread making through exhaustive chemical analysis and scientific observation. The author provides an overview of bread making methods and explores the chemical impact that each part of the process has on the nutrients within. As this book was written over a century ago, its approach and methodology offer a unique, pre-industrial insight into bread chemistry, human nutrition, and food science. The historical context of the text will appeal to scholars and historians, while its pioneering analytical chemistry will particularly interest modern scientists. Through its unique perspective, this book enriches our understanding of the chemical interactions that make bread possible. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
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US$ 17.72
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Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Print on Demand. The book explores the digestibility of different types of bread, with a focus on the comparative nutritional value and health implications of straight patent, whole wheat and graham breads. The research, carried out in two series of digestion and nitrogen metabolism experiments conducted with healthy human subjects, provides experimental proof that wheat flour of all kinds is an important food. In the first series, the three different kinds of flour were milled from the same lot of hard Scotch Fife spring wheat, while in the second series, the flours were milled from soft winter wheat. In both series, the bread made from standard patent flour showed higher digestibility of protein and carbohydrates compared to bread made from whole wheat and graham flours. These findings challenge previous assumptions about the superiority of whole wheat and graham breads and highlight the importance of considering the specific characteristics of different types of flour when evaluating their nutritional value. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
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US$ 18.03
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Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Print on Demand. This book presents an in-depth analysis of bread and the breadmaking process, focusing on the nutritional value of different types of flour. The author conducted a series of digestion experiments to compare the nutritive values of graham, entire-wheat, and standard patent roller-process flours, determining the amounts of nutrients in each flour that can be digested and made available to the body. The study also examines the impact of increasing or decreasing the proportion of starch in bread, as well as the influence of temperature and blending on the quality of the final product. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
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Condition: New.
