Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 108
... growth in weanling rats than those of white flour . In spite of its thoroughness and the rigid definition of the experimental conditions this work on weanling rats was never taken to apply only to them . Everyone felt that the results ...
... growth in weanling rats than those of white flour . In spite of its thoroughness and the rigid definition of the experimental conditions this work on weanling rats was never taken to apply only to them . Everyone felt that the results ...
Página 121
... growth requirements . It was not practicable , even if it had been experimentally desirable , to give the children at Duisburg nothing but bread to eat , but it was decided for many reasons to include as much bread as possible in the ...
... growth requirements . It was not practicable , even if it had been experimentally desirable , to give the children at Duisburg nothing but bread to eat , but it was decided for many reasons to include as much bread as possible in the ...
Página 125
... growth as the control ( stock ) diets but the rats getting white flour grew as well as the ones getting wholemeal . The first of these results was expected and is due to the fact that none of the bread diets contained a sufficiently ...
... growth as the control ( stock ) diets but the rats getting white flour grew as well as the ones getting wholemeal . The first of these results was expected and is due to the fact that none of the bread diets contained a sufficiently ...
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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