Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 62
... allowed to reduce the extraction rate and triumphantly led the country back to white wheaten bread made from 70-72 per cent flour . The scientists The results of balance experiments carried out before and early in the war 559 had always ...
... allowed to reduce the extraction rate and triumphantly led the country back to white wheaten bread made from 70-72 per cent flour . The scientists The results of balance experiments carried out before and early in the war 559 had always ...
Página 107
... allowed free access to food . Chick found the biological value of the mixed proteins in the flours to fall with the extraction rate , and con- cluded that the 20 per cent superiority in the biological value of the proteins in wholemeal ...
... allowed free access to food . Chick found the biological value of the mixed proteins in the flours to fall with the extraction rate , and con- cluded that the 20 per cent superiority in the biological value of the proteins in wholemeal ...
Página 122
... allowed was replaced by unlimited amounts of one or other of the experimental breads . The hungry children at once began to eat great quantities of these , so much so that they were soon found to be getting about 75 per cent of their ...
... allowed was replaced by unlimited amounts of one or other of the experimental breads . The hungry children at once began to eat great quantities of these , so much so that they were soon found to be getting about 75 per cent of their ...
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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