Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 68
... scientific thinker as well as a man with a sincere reverence for Nature , put it in this way : " It is evident that this campaign " ( against Graham bread ) " is being carried on altogether in the interests of the millers . . . The ...
... scientific thinker as well as a man with a sincere reverence for Nature , put it in this way : " It is evident that this campaign " ( against Graham bread ) " is being carried on altogether in the interests of the millers . . . The ...
Página 70
... scientific evidence and did not appreciate the danger in arguments of the post hoc propter hoc type . Statements made about white bread were often marked by journalistic hyperbolisms which should have had no place in scientific ...
... scientific evidence and did not appreciate the danger in arguments of the post hoc propter hoc type . Statements made about white bread were often marked by journalistic hyperbolisms which should have had no place in scientific ...
Página 131
... scientific evidence in favour of wholemeal flour . Von Liebig's purely chemical support for it had been tempered by the physiological investigation of digestibility . A penny bought more calories as white bread than as brown . The early ...
... scientific evidence in favour of wholemeal flour . Von Liebig's purely chemical support for it had been tempered by the physiological investigation of digestibility . A penny bought more calories as white bread than as brown . The early ...
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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