Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 15
... given the other way round : a given sum ... bought so much white , wheaten and household in the Mediaeval and Early Modern England ( 1200-1700 ) IS.
... given the other way round : a given sum ... bought so much white , wheaten and household in the Mediaeval and Early Modern England ( 1200-1700 ) IS.
Página 52
... given only in cases where it is necessary to do so with a view to maintain the breed of horses in the national interest : And We do hereby further charge and enjoin all Ministers of Religion in their respective churches and chapels ...
... given only in cases where it is necessary to do so with a view to maintain the breed of horses in the national interest : And We do hereby further charge and enjoin all Ministers of Religion in their respective churches and chapels ...
Página 69
... given their dietary protein in the form of bran grew nearly twice as fast as those which received their protein as endosperm . Evidence that the proteins of wheat germ and bran had higher biological values for rats than those of the ...
... given their dietary protein in the form of bran grew nearly twice as fast as those which received their protein as endosperm . Evidence that the proteins of wheat germ and bran had higher biological values for rats than those of 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