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Ruth H. Matthews

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Baked products: consumer quality, composition, yield, and preparation time of various market forms

by Ruth H. Matthews First published in 1963
1 edition, 1 ebook
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Nutritive Value of Foods

by Susan E. Gebhardt and Ruth H. Matthews First published in 1985
1 edition

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Legumes: chemistry, technology, and human nutrition

by Ruth H. Matthews First published in 1989
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Food yields summarized by different stages of preparation

by Ruth H. Matthews First published in 1975
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Sugar content of selected foods: individual and total sugars

by Ruth H. Matthews First published in 1987
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Composition of foods--nut and seed products: raw, processed, prepared

by Ruth H. Matthews First published in 1984
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Composition of Foods: Cereal Grains and Pasta Raw, Processed, Prepared

by Dennis L. Drake, Susan E. Gebhardt, and Ruth H. Matthews First published in 1989
1 edition

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OLID: OL988903A

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