Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 56
... amounts of pure proteins , starches , fats , sugars , and salts in a food are not , when con- sidered alone , a sufficient criterion of the amount of building material a person can assimilate from it ; so the fact that the 80 per cent ...
... amounts of pure proteins , starches , fats , sugars , and salts in a food are not , when con- sidered alone , a sufficient criterion of the amount of building material a person can assimilate from it ; so the fact that the 80 per cent ...
Página 75
... amount of vitamins , minerals , proteins and calories available in it , but the food requirements of an animal are ... amounts of specially treated germ are added . An American baking company 339 sponsored some work on the reproduction ...
... amount of vitamins , minerals , proteins and calories available in it , but the food requirements of an animal are ... amounts of specially treated germ are added . An American baking company 339 sponsored some work on the reproduction ...
Página 122
... amounts of the breads to be studied were to be supplied by the importation of flour from England , and the children were to be encouraged to eat as much bread as they liked , and a record kept of the exact amount eaten by each child at ...
... amounts of the breads to be studied were to be supplied by the importation of flour from England , and the children were to be encouraged to eat as much bread as they liked , and a record kept of the exact amount eaten by each child at ...
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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