Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 88
... Ministry of Food was not all that Mr. Boothby made it out to be . In the first place , in the light of the events of 1917 , it was unrealistic . In the second place it would appear to have been brought about by trade interests , for ...
... Ministry of Food was not all that Mr. Boothby made it out to be . In the first place , in the light of the events of 1917 , it was unrealistic . In the second place it would appear to have been brought about by trade interests , for ...
Página 92
... Ministry of Food was trying to evade the issue by proposing to fortify white flour . Towards the end of December , 1940 , Lord Woolton 708 announced in the House of Lords that the Government proposed to market an 85 per cent flour and ...
... Ministry of Food was trying to evade the issue by proposing to fortify white flour . Towards the end of December , 1940 , Lord Woolton 708 announced in the House of Lords that the Government proposed to market an 85 per cent flour and ...
Página 112
... Ministry of Food . 300 The Ministry was reluctant to take this step , which would have been contrary to an established policy . The alternative would have been to raise the extraction rate to 90 per cent . Fortunately the shipping ...
... Ministry of Food . 300 The Ministry was reluctant to take this step , which would have been contrary to an established policy . The alternative would have been to raise the extraction rate to 90 per cent . Fortunately the shipping ...
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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