Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 44
... eaten by the strong easily becomes the belief that brown bread is the bread for the strong , and therefore the bread for those who wish to be strong and healthy . The idea had been current in previous centuries , but it reached a higher ...
... eaten by the strong easily becomes the belief that brown bread is the bread for the strong , and therefore the bread for those who wish to be strong and healthy . The idea had been current in previous centuries , but it reached a higher ...
Página 63
... eaten in combination with those food products which successfully supplement the nutritive deficiencies of its proteins to a far greater extent than do the bran and embryo of the entire kernel , no practical advantage on this score can ...
... eaten in combination with those food products which successfully supplement the nutritive deficiencies of its proteins to a far greater extent than do the bran and embryo of the entire kernel , no practical advantage on this score can ...
Página 121
... eaten , or likely to be eaten , in Britain . In experimental work , moreover , it is often better to select the most promising " setting " and even to go to extremes in order to get a clear - cut positive result . This has been the ...
... eaten , or likely to be eaten , in Britain . In experimental work , moreover , it is often better to select the most promising " setting " and even to go to extremes in order to get a clear - cut positive result . This has been the ...
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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