Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 71
... intakes of the popula- tion and to compare them unfavourably with estimates of requirements and of intakes in the days of stone - ground meal 100 years before . Baker et al . implied that many of the gastro Return to Plenty ( 1921-1939 ) ...
... intakes of the popula- tion and to compare them unfavourably with estimates of requirements and of intakes in the days of stone - ground meal 100 years before . Baker et al . implied that many of the gastro Return to Plenty ( 1921-1939 ) ...
Página 72
... intakes of vitamin B1 . These estimates of nineteenth century intakes and of the “ require- ments " with which all the intakes were compared may have been too high . At all events , subsequent work 349 has shown how hard it is to bring ...
... intakes of vitamin B1 . These estimates of nineteenth century intakes and of the “ require- ments " with which all the intakes were compared may have been too high . At all events , subsequent work 349 has shown how hard it is to bring ...
Página 124
... intake but at a lower one so that the intake of these substances from the white flour was as near the margin of safety as ... intakes on the 70 per cent flour might fall below the requirement level . The additional food supplied to the ...
... intake but at a lower one so that the intake of these substances from the white flour was as near the margin of safety as ... intakes on the 70 per cent flour might fall below the requirement level . The additional food supplied to 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