Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 136
... Chem . & Ind . , 60 , 791. [ 96 ] ( 1942 ) : The principles of food fortification . Chem . & Ind . , 61 , 57. [ 90 ] 45. BAKER , A. Z. , WRIGHT , M. D. , and DRUMMOND , J. C. ( 1937 ) : The nutritive value of bread . Chem . & Ind . , 15 ...
... Chem . & Ind . , 60 , 791. [ 96 ] ( 1942 ) : The principles of food fortification . Chem . & Ind . , 61 , 57. [ 90 ] 45. BAKER , A. Z. , WRIGHT , M. D. , and DRUMMOND , J. C. ( 1937 ) : The nutritive value of bread . Chem . & Ind . , 15 ...
Página 148
... chem . Ind . , Lond . , 61 , 143. [ 110 ] 332 . 333 . 334 . ( 1944 ) : The chemistry of wheat germ with particular reference to the scutellum . Biochem . J. , 38 , 214. [ 106 , 110 ] ( 1946 ) : Vitamin B1 in fortified and natural “ high ...
... chem . Ind . , Lond . , 61 , 143. [ 110 ] 332 . 333 . 334 . ( 1944 ) : The chemistry of wheat germ with particular reference to the scutellum . Biochem . J. , 38 , 214. [ 106 , 110 ] ( 1946 ) : Vitamin B1 in fortified and natural “ high ...
Página 161
... Chem . , 41 , 97 . [ 79 ] 605. SHERMAN , H. C. , and PEARSON , C. S. ( 1942 ) : Modern bread from the view- point of nutrition . Macmillan & Co. , New York . [ III ] 606. SHERMAN , H. C. , Rouse , M. E. , ALLEN , B. , and WOODS , E ...
... Chem . , 41 , 97 . [ 79 ] 605. SHERMAN , H. C. , and PEARSON , C. S. ( 1942 ) : Modern bread from the view- point of nutrition . Macmillan & Co. , New York . [ III ] 606. SHERMAN , H. C. , Rouse , M. E. , ALLEN , B. , and WOODS , E ...
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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