Up to a certain level this change is desirable in the conditioning of soft wheat in order to improve bakeability (Schafer and Altrogge 1960, Bradbury et al. 1960). The changes in our extensigrams were too high for flours of good bakeability ...
I wrote to […] Mr. Payne, who was wholly unconscious that we were engaged on the same work, and freely offered him precedence and possession of the field till no longer wanted.
Buy two and pay for just one – the other is free of charge.
The professor is well-meaning enough, but he usually ruins things one way or another.
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