| Title: | Why white of eggs; a truthful sketch of the inception and efficiency of the use of white of eggs in baking powder; of the recent attempts to restrict its use by false interpretation of the food laws; and a word as to the future. |
| Author: | Calumet Baking Powder Company |
| Note: | The Calumet Baking Powder Company, 1914 |
| Link: | page images at HathiTrust |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Albumins |
| Subject: | Baking powder |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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