Synopsis
Excerpt from Breakfast Foods: Their Chemical Composition, Digestibility, and Cost
The grains commonly used in preparing the breakfast foods in this country are oats, wheat, and corn, and, to some extent, barley and rice. The foods prepared from these may be roughly divided into four classes: (first) the uncooked. (second) the partially cooked, (third) the cooked, and (fourth) the malted and cooked foods.
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Breakfast Foods: Their Chemical Composition, Digestibility, and Cost (Classic Reprint)
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