Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 25
Página 108
... high extraction flours gave better 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 ...
... high extraction flours gave better 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 ...
Página 109
... high phytic acid diet and are eventually able to absorb sufficient calcium ... high extraction flour and calcium absorption . The impact of war created a shortage of wheat and at ... extraction flour then in The Second War ( 1939–1946 ) 109.
... high phytic acid diet and are eventually able to absorb sufficient calcium ... high extraction flour and calcium absorption . The impact of war created a shortage of wheat and at ... extraction flour then in The Second War ( 1939–1946 ) 109.
Página 110
... flour were a strong point in its favour . Robertson 575 was one of the few people to argue against high extraction flours because they contained so much phytic acid , but he did not consider the remedy of adding calcium . He was ...
... flour were a strong point in its favour . Robertson 575 was one of the few people to argue against high extraction flours because they contained so much phytic acid , but he did not consider the remedy of adding calcium . He was ...
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