Starch, as a food

dc.contributor.author	Oneel, Carrie Bell
dc.date.accessioned	2021-12-13T20:24:54Z
dc.date.available	2021-12-13T20:24:54Z
dc.date.issued	1901
dc.date.issued	1901
dc.date.published	1901
dc.description	Citation: Oneel, Carrie Bell. Starch, as a food. Senior thesis, Kansas State Agricultural College, 1901.
dc.description.abstract	Introduction: Starch is an organic product of the vegetable kingdom, forming one of the most important and characteristic elements of plant life, and an abundantly sored reserve material for discharge of vegetative functions.
dc.identifier.uri	https://hdl.handle.net/2097/41851
dc.rights	The organization that has made the Item available believes that the Item is in the Public Domain under the laws of the United States, but a determination was not made as to its copyright status under the copyright laws of other countries. The Item may not be in the Public Domain under the laws of other countries. Please refer to the organization that has made the Item available for more information.
dc.rights.uri	https://rightsstatements.org/vocab/NoC-US/1.0/
dc.subject	Starch
dc.subject	Cookery
dc.subject	Nutrition
dc.subject	Handwritten
dc.subject	Graduating theses
dc.subject	Senior theses
dc.subject.AAT	Theses
dc.title	Starch, as a food
dc.type	Text

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