Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 54
... pointed out how important it was to distinguish between the laxative action of , say , " Pumpernickel " bread , however beneficial that might be , and its nutritive value . Rubner did some of his work at the instigation of the English ...
... pointed out how important it was to distinguish between the laxative action of , say , " Pumpernickel " bread , however beneficial that might be , and its nutritive value . Rubner did some of his work at the instigation of the English ...
Página 72
... pointed out that the fine white flour from the old stone mills was probably not a good source of aneurin . He may , however , have been wrong.499 Again Drummond 167 is reported to have suggested at a meeting at the Royal Society of ...
... pointed out that the fine white flour from the old stone mills was probably not a good source of aneurin . He may , however , have been wrong.499 Again Drummond 167 is reported to have suggested at a meeting at the Royal Society of ...
Página 78
... pointed out in articles and lectures that the belief that primitive man was a fruitarian or a vegetarian and that he ... pointing out that , although wholemeal bread contained more vitamins than white , its digestibility was somewhat ...
... pointed out in articles and lectures that the belief that primitive man was a fruitarian or a vegetarian and that he ... pointing out that , although wholemeal bread contained more vitamins than white , its digestibility was somewhat ...
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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