Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 17
Página 93
... National Wheatmeal Flour was defined by statute in September , 1941 , no reference was made to the desira- bility of including the germ and excluding the coarse bran . This seems strange in the light of the debate in the House of Lords ...
... National Wheatmeal Flour was defined by statute in September , 1941 , no reference was made to the desira- bility of including the germ and excluding the coarse bran . This seems strange in the light of the debate in the House of Lords ...
Página 159
... National wheatmeal bread . Parl . Deb . H. C. ( Hansard ) , Ser . 5 , 376 , 307. [ 94 ] 558. PROTHERO , R. E. ( 1918 ) : National bread taste . The Times , June 28th , p . 3 . [ 62 ] 559. PUGLIESE , A. ( 1915 ) : La valeur alimentaire ...
... National wheatmeal bread . Parl . Deb . H. C. ( Hansard ) , Ser . 5 , 376 , 307. [ 94 ] 558. PROTHERO , R. E. ( 1918 ) : National bread taste . The Times , June 28th , p . 3 . [ 62 ] 559. PUGLIESE , A. ( 1915 ) : La valeur alimentaire ...
Página 166
... white flour and national wheatmeal compared . Brit . med . J. , ii , 689. [ 94 , 95 ] 714 . 715 . ( 19416 ) : Nutritive value of bread . Brit . med . J. , ii , 888. [ 95 ] 716. WRIGHT , N. C. ( 1941 ) : Wheatmeal bread or milk ? Chem ...
... white flour and national wheatmeal compared . Brit . med . J. , ii , 689. [ 94 , 95 ] 714 . 715 . ( 19416 ) : Nutritive value of bread . Brit . med . J. , ii , 888. [ 95 ] 716. WRIGHT , N. C. ( 1941 ) : Wheatmeal bread or milk ? Chem ...
Otras ediciones - Ver todo
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