Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 55
... cereals which milled cereals did not contain . Their experimental procedure , which was really the old Magendie technique , began to be applied to standard bread . Edie and Simpson 177 , 178 fed pigeons on white , standard and wholemeal ...
... cereals which milled cereals did not contain . Their experimental procedure , which was really the old Magendie technique , began to be applied to standard bread . Edie and Simpson 177 , 178 fed pigeons on white , standard and wholemeal ...
Página 169
... cereal policy during first world war , 59 Department of Agriculture ( United States ) cereals research , 55 Derby , workhouse diets in , 35 Devonshire , barley crops in , II potatoes grown in , 30 Digestive troubles , due to adulterants ...
... cereal policy during first world war , 59 Department of Agriculture ( United States ) cereals research , 55 Derby , workhouse diets in , 35 Devonshire , barley crops in , II potatoes grown in , 30 Digestive troubles , due to adulterants ...
Página 171
... cereals , 40 sets example by eating bread made of mixed cereals , 42 King George V , sets example , and issues proclamation about economis- ing cereals , 59 King Henry II , bread provided at court of , 17 " LABOURING POOR " , English ...
... cereals , 40 sets example by eating bread made of mixed cereals , 42 King George V , sets example , and issues proclamation about economis- ing cereals , 59 King Henry II , bread provided at court of , 17 " LABOURING POOR " , English ...
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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