Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 56
Página 56
... experiments which have been carried out so far on human beings teach us , in my opinion , very little as to the relative values of the two breads . In some of these experiments the bread eaten formed too small a proportion of the ...
... experiments which have been carried out so far on human beings teach us , in my opinion , very little as to the relative values of the two breads . In some of these experiments the bread eaten formed too small a proportion of the ...
Página 77
... experiments for publication in order thereby to draw attention to the superior nutritional value of brown bread . Hartwell , 312 , 313 Hartwell and Mottram 315 and Mottram 502 made experiments on rats over a number of years in which the ...
... experiments for publication in order thereby to draw attention to the superior nutritional value of brown bread . Hartwell , 312 , 313 Hartwell and Mottram 315 and Mottram 502 made experiments on rats over a number of years in which the ...
Página 90
... experiments on puppies and monkeys 402 , 674 showed how difficult it might be to add the B complex vitamin by vitamin , but Chick had not attempted this . The Lancet at once saw the possible implications of Chick's experiments , but ...
... experiments on puppies and monkeys 402 , 674 showed how difficult it might be to add the B complex vitamin by vitamin , but Chick had not attempted this . The Lancet at once saw the possible implications of Chick's experiments , but ...
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