Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 90
... Chick 110 , 111 made experiments on weanling rats in which she com- pared the nutritional value of wholemeal flour ... Chick had not attempted this . The Lancet at once saw the possible implications of Chick's experiments , but left ...
... Chick 110 , 111 made experiments on weanling rats in which she com- pared the nutritional value of wholemeal flour ... Chick had not attempted this . The Lancet at once saw the possible implications of Chick's experiments , but left ...
Página 95
... Chick's paper , that her own experi- ments , submitted in support of her criticism , had very little bearing upon those of Chick . Her results , nevertheless , were interesting in themselves . She found that 75 per cent flour fortified ...
... Chick's paper , that her own experi- ments , submitted in support of her criticism , had very little bearing upon those of Chick . Her results , nevertheless , were interesting in themselves . She found that 75 per cent flour fortified ...
Página 125
... Chick had demonstrated nutritional differences between brown and white flour in weanling rats three or four weeks old . Why had the present diets failed ? Was it the age of the rats , or was it something nutritionally valuable in these ...
... Chick had demonstrated nutritional differences between brown and white flour in weanling rats three or four weeks old . Why had the present diets failed ? Was it the age of the rats , or was it something nutritionally valuable in these ...
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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