Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 28
Página 103
... Enriched bread has been characterised . . as an inter- mediate choice between plain white and wholemeal breads , but such allegations usually have been based on lack of information . That enriched bread is a satisfactory replacement for ...
... Enriched bread has been characterised . . as an inter- mediate choice between plain white and wholemeal breads , but such allegations usually have been based on lack of information . That enriched bread is a satisfactory replacement for ...
Página 111
... enrichment and the type of bread all had a share in defining the results . Thus wholemeal was found to be superior to enriched or unenriched white flour ; 535 fat - free milk solids were found to improve both white and wholemeal bread ...
... enrichment and the type of bread all had a share in defining the results . Thus wholemeal was found to be superior to enriched or unenriched white flour ; 535 fat - free milk solids were found to improve both white and wholemeal bread ...
Página 164
... enriched flour with other B complex vitamins . J. Nutr . , 33 , 301. [ 111 ] 683. Westerman , B. D. , LINN , D. R. , TEMPLETON , F. , and WELLS , R. I. ( 1949 ) : Improving the nutritive value of flour . III . The use of enriched and ...
... enriched flour with other B complex vitamins . J. Nutr . , 33 , 301. [ 111 ] 683. Westerman , B. D. , LINN , D. R. , TEMPLETON , F. , and WELLS , R. I. ( 1949 ) : Improving the nutritive value of flour . III . The use of enriched and ...
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