Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 92
... 85 per cent flour and arrange that bread made from it should be sold at the same price as the reinforced white loaf , since " he had been impressed by the unanimity of scientific opinion on the nutritive value of wholemeal bread , and ...
... 85 per cent flour and arrange that bread made from it should be sold at the same price as the reinforced white loaf , since " he had been impressed by the unanimity of scientific opinion on the nutritive value of wholemeal bread , and ...
Página 95
... per cent flour fortified with vitamin B1 and 85 per cent wheatmeal promoted equal growth rates in weanling rats . One comparison was made with purified diets containing some casein and arachis oil but largely composed of bread or flour ...
... per cent flour fortified with vitamin B1 and 85 per cent wheatmeal promoted equal growth rates in weanling rats . One comparison was made with purified diets containing some casein and arachis oil but largely composed of bread or flour ...
Página 97
... 85 per cent , each 100 g . of Canadian wheat would provide 15 g . of additional food for man , and from this he would obtain about 46 calories and 2.13 g . of protein , allowing for the differences in the digestibilities of white and ...
... 85 per cent , each 100 g . of Canadian wheat would provide 15 g . of additional food for man , and from this he would obtain about 46 calories and 2.13 g . of protein , allowing for the differences in the digestibilities of white and ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley biological value bran Brit brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption contained corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortified G. P. Putnam's Sons H. C. Hansard Heinemann high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers milling Ministry of Food National wheatmeal natural Nutr nutritional nutritive value oats Parl Physiol phytic acid poor potatoes probably protein raising the extraction riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour