Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 72
... germ of most of the cereals . The decline in the birth rate first became evident about fifty or sixty years ago , which corresponded with the time when the change over from wholemeal to white bread rapidly occurred as a result of the ...
... germ of most of the cereals . The decline in the birth rate first became evident about fifty or sixty years ago , which corresponded with the time when the change over from wholemeal to white bread rapidly occurred as a result of the ...
Página 73
... germ - bread grew faster and had higher haemoglobin levels than the others , but only 6 of the " experimental " children completed the whole course and the same number of the " controls " . These numbers were really too few to allow the ...
... germ - bread grew faster and had higher haemoglobin levels than the others , but only 6 of the " experimental " children completed the whole course and the same number of the " controls " . These numbers were really too few to allow the ...
Página 95
... germ , and firms specialising in these products had begun to buy large amounts of germ during the 1930's . " It was the general pre - war custom of the trade to separate the germ from the middlings , which were to be fed to cattle . The ...
... germ , and firms specialising in these products had begun to buy large amounts of germ during the 1930's . " It was the general pre - war custom of the trade to separate the germ from the middlings , which were to be fed to cattle . 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