Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 76
... Britain which it seems to have had in the United States . There it appears to have been introduced by Kellogg , 379 who considered that the fibrous envelopes of the grain became so softened in water that their action in the gut was not ...
... Britain which it seems to have had in the United States . There it appears to have been introduced by Kellogg , 379 who considered that the fibrous envelopes of the grain became so softened in water that their action in the gut was not ...
Página 80
... Britain and the United States to 70 per cent extraction after the first world war the millers , bakers , and animal husbandmen on both sides of the Atlantic had attained their objectives . They were now to hold these for 20 years ...
... Britain and the United States to 70 per cent extraction after the first world war the millers , bakers , and animal husbandmen on both sides of the Atlantic had attained their objectives . They were now to hold these for 20 years ...
Página 121
... Britain was naturally at the back of everyone's mind and this affected the planning of the experiments to no small extent . One way to have achieved this object would have been to have given the children diets just like those used in ...
... Britain was naturally at the back of everyone's mind and this affected the planning of the experiments to no small extent . One way to have achieved this object would have been to have given the children diets just like those used in ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley better biological value bran Brit Britain brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortification G. P. Putnam's Sons growth high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers minerals Ministry of Food National wheatmeal natural nutritional nutritive value oats Physiol phytic acid poor potatoes probably protein raising the extraction reduce riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread wheatmeal bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour