Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 60
... United States the extraction rate was held at 75 per cent but the flour was diluted with other cereals.615 , 616 , 617 The trade and the public Millers in England were not enthusiastic over the Government order to raise the extraction ...
... United States the extraction rate was held at 75 per cent but the flour was diluted with other cereals.615 , 616 , 617 The trade and the public Millers in England were not enthusiastic over the Government order to raise the extraction ...
Página 102
... United States which produced its own wheat.645 Subsequent events in the United States , however , took a course which they would certainly not have taken in Great Britain . · Between 1939 and 1942 writers continued to build up the idea ...
... United States which produced its own wheat.645 Subsequent events in the United States , however , took a course which they would certainly not have taken in Great Britain . · Between 1939 and 1942 writers continued to build up the idea ...
Página 169
... ( United States ) cereals research , 55 Derby , workhouse diets in , 35 Devonshire , barley crops in , II potatoes ... United States , 83 policy , in Australia , 106 in Canada , 105 , 106 in United States , 100 , 101 versus high extraction ...
... ( United States ) cereals research , 55 Derby , workhouse diets in , 35 Devonshire , barley crops in , II potatoes ... United States , 83 policy , in Australia , 106 in Canada , 105 , 106 in United States , 100 , 101 versus high extraction ...
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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