Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 76
... Britain which it seems to have had in the United States . There it appears to have been introduced by Kellogg , 379 who considered that the fibrous envelopes of the grain became so softened in water that their action in the gut was not ...
... Britain which it seems to have had in the United States . There it appears to have been introduced by Kellogg , 379 who considered that the fibrous envelopes of the grain became so softened in water that their action in the gut was not ...
Página 101
... Britain just beginning , did much to crystallise American thinking . ” 691 In the autumn of 1940 , representatives of the American millers requested permission to be allowed " the privilege of including added vitamins and minerals to ...
... Britain just beginning , did much to crystallise American thinking . ” 691 In the autumn of 1940 , representatives of the American millers requested permission to be allowed " the privilege of including added vitamins and minerals to ...
Página 121
... Britain was naturally at the back of everyone's mind and this affected the planning of the experiments to no small extent . One way to have achieved this object would have been to have given the children diets just like those used in ...
... Britain was naturally at the back of everyone's mind and this affected the planning of the experiments to no small extent . One way to have achieved this object would have been to have given the children diets just like those used in ...
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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