Stanford University, Food Research Institute

Davis, J. S., Gibbs, H. M., and Taylor, E. B., Wheat in the World Economy, a Guide to Wheat Studies of the Food Research Institute, Stanford, Calif., Stanford University, Food Research Institute, 1945. 

K. Snodgrass, Margarine as a Butter Substitute, Food Research Institute, Stanford University, 1930. 

Economics. No consideration of the literature would be complete without the economic study made by the Food Research Institute of Stanford University (66). The studies are mainly concerned with crops, markets, and economics, and comprise a monumental contribution to the literature of wheat. Some technical papers on wheat in the diet, wheat protein, starch and flour quality, bread staling, utilization of wheat germ, and physical tests of flour quality are included. An index to this series (62) consists of abstracts of the annual reviews and special studies, and a chronological list of the individual issues, and lists, by author and subject, of the special studies. 

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