Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 62
... extraction rate and triumphantly led the country back to white wheaten bread made from 70-72 per cent flour . The scientists The results of balance experiments carried out before and early in the war 559 had always been interpreted to ...
... extraction rate and triumphantly led the country back to white wheaten bread made from 70-72 per cent flour . The scientists The results of balance experiments carried out before and early in the war 559 had always been interpreted to ...
Página 97
... extraction rate were raised from 70 to 85 per cent , each 100 g . of Canadian wheat would provide 15 g . of additional food for man , and from this he would obtain about 46 calories and 2.13 g . of protein , allowing for the differences ...
... extraction rate were raised from 70 to 85 per cent , each 100 g . of Canadian wheat would provide 15 g . of additional food for man , and from this he would obtain about 46 calories and 2.13 g . of protein , allowing for the differences ...
Página 114
... extraction had been lost . The conclusion of the war with Germany brought little relief in the food situation , and ... cent flour , but explained that competition within the trade tempted them to exclude the small brownish high - vitamin ...
... extraction had been lost . The conclusion of the war with Germany brought little relief in the food situation , and ... cent flour , but explained that competition within the trade tempted them to exclude the small brownish high - vitamin ...
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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