Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 11
... oats was for horse food . . . . Rye was very scantily cultivated . . . . The three leguminous plants , beans , peas , and vetches , were generally , but not extensively , cultivated . . . . ' " " Emmer wheat had been cultivated by ...
... oats was for horse food . . . . Rye was very scantily cultivated . . . . The three leguminous plants , beans , peas , and vetches , were generally , but not extensively , cultivated . . . . ' " " Emmer wheat had been cultivated by ...
Página 12
... oats , but particularly the latter , formed the principal grain crops in the north of England and in Scotland , and barley was grown as far north as the Orkneys in Moryson's time ( 1617 ) .500 Wheat , barley , oats and peas were all ...
... oats , but particularly the latter , formed the principal grain crops in the north of England and in Scotland , and barley was grown as far north as the Orkneys in Moryson's time ( 1617 ) .500 Wheat , barley , oats and peas were all ...
Página 172
... Oats , 2 , 20 , 27 , 35 , 38 , 59 biological value of proteins in , 79 crops , 10-12 , 30 , 33 Offals , 31 , 46 , 77 advantages of feeding to animals , 53 , 62 , 63 , 82 , 129 Orkney Islands , barley crops in , in 1617 , 12 " Oslo ...
... Oats , 2 , 20 , 27 , 35 , 38 , 59 biological value of proteins in , 79 crops , 10-12 , 30 , 33 Offals , 31 , 46 , 77 advantages of feeding to animals , 53 , 62 , 63 , 82 , 129 Orkney Islands , barley crops in , in 1617 , 12 " Oslo ...
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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