Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 161
... food converter . Chem . and Ind . , 60 , 695 . [ 96 ] 611. SNYDER , H. ( 1903 ) : Studies on the digestibility and nutritive value of bread . Bull . U.S. Off . Exp . Stas . , No. 126 ; in Exp . Sta . Rec . , 15 , 63 . [ ss ] 612 . 613 ...
... food converter . Chem . and Ind . , 60 , 695 . [ 96 ] 611. SNYDER , H. ( 1903 ) : Studies on the digestibility and nutritive value of bread . Bull . U.S. Off . Exp . Stas . , No. 126 ; in Exp . Sta . Rec . , 15 , 63 . [ ss ] 612 . 613 ...
Página 164
... food value of flour . Milling , 94 , 113. [ 88 ] 680. WATSON , C. ( 1911 ) : Comparative nutritive value of white and standard bread . Brit . med . J. , i , 1151. [ 56 ] 681. WESTERMAN , B. D. , and BAYFIELD , E. G. ( 1945 ) : Enriched ...
... food value of flour . Milling , 94 , 113. [ 88 ] 680. WATSON , C. ( 1911 ) : Comparative nutritive value of white and standard bread . Brit . med . J. , i , 1151. [ 56 ] 681. WESTERMAN , B. D. , and BAYFIELD , E. G. ( 1945 ) : Enriched ...
Página 168
... nutritive value for children , 72 , 73 , 75 , 76 nutritive value for rats , 69 German army , 98 , 104 gradings of , 4 , 9 , 15 , 16 , 33 , 34 ( see also Bread , germ , household , standard , 85 per cent , etc. ) Graham , 49 , 53 , 68 ...
... nutritive value for children , 72 , 73 , 75 , 76 nutritive value for rats , 69 German army , 98 , 104 gradings of , 4 , 9 , 15 , 16 , 33 , 34 ( see also Bread , germ , household , standard , 85 per cent , etc. ) Graham , 49 , 53 , 68 ...
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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