Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 101
... cereals or their mill products are more subject to spoilage than the whiter forms ( in part , for the excellent ... cereals . Cowgill argued that cereals and sugar provided over 40 per cent of the total calories in the American diets but ...
... cereals or their mill products are more subject to spoilage than the whiter forms ( in part , for the excellent ... cereals . Cowgill argued that cereals and sugar provided over 40 per cent of the total calories in the American diets but ...
Página 169
... cereal policy during first world war , 59 Department of Agriculture ( United States ) cereals research , 55 Derby , workhouse diets in , 35 Devonshire , barley crops in , II potatoes grown in , 30 Digestive troubles , due to adulterants ...
... cereal policy during first world war , 59 Department of Agriculture ( United States ) cereals research , 55 Derby , workhouse diets in , 35 Devonshire , barley crops in , II potatoes grown in , 30 Digestive troubles , due to adulterants ...
Página 171
... cereals , 40 sets example by eating bread made of mixed cereals , 42 King George V , sets example , and issues proclamation about economis- ing cereals , 59 King Henry II , bread provided at court of , 17 " LABOURING POOR " , English ...
... cereals , 40 sets example by eating bread made of mixed cereals , 42 King George V , sets example , and issues proclamation about economis- ing cereals , 59 King Henry II , bread provided at court of , 17 " LABOURING POOR " , English ...
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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