Breads, White and Brown: Their Place in Thought and Social History

85 per cent Agric Amer animals assize bakers baking barley better biological value bran Brit Britain brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption corn deficiency diet digestibility eaten editor's circular letter England enriched evidence experimental experiments extraction rate favour flour and bread fortification G. P. Putnam's Sons H. C. Hansard Heinemann high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Lord Woolton manchet meal med.J Medical Research Council milk millers Ministry of Food National wheatmeal natural Nutr nutritional nutritive value oats Parl Physiol phytic acid poor potatoes probably protein raising the extraction reduce riboflavin scientific shortage standard bread tion trade value of bread vitamin Bx wheat flour wheat germ wheaten bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour