Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 69
... rats weighing 45-55 g . and they obtained similar results in that rats which were given their dietary protein in the form of bran grew nearly twice as fast as those which received their protein as endosperm . Evidence that the proteins ...
... rats weighing 45-55 g . and they obtained similar results in that rats which were given their dietary protein in the form of bran grew nearly twice as fast as those which received their protein as endosperm . Evidence that the proteins ...
Página 71
... rats given " poor " diets , including white bread , developed pneumonia and gastric and duodenal ulcers , whereas well - fed rats eating wholemeal bread remained free from disease . " Of all the faulty diets I have used that composed of ...
... rats given " poor " diets , including white bread , developed pneumonia and gastric and duodenal ulcers , whereas well - fed rats eating wholemeal bread remained free from disease . " Of all the faulty diets I have used that composed of ...
Página 125
... rats and 5 groups of female rats aged 8 weeks were accordingly selected and one male and one female group given each of the following 5 diets . ( 1 ) The stock breeding diet , ( 2 ) The diet containing wholemeal used at Duisburg , ( 3 ) ...
... rats and 5 groups of female rats aged 8 weeks were accordingly selected and one male and one female group given each of the following 5 diets . ( 1 ) The stock breeding diet , ( 2 ) The diet containing wholemeal used at Duisburg , ( 3 ) ...
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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