Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 52
... consumption of bread in their respective families by at least one - fourth of the quantity consumed in ordinary times ; to abstain from the use of flour in pastry , and , moreover , carefully to restrict or wherever possible to abandon ...
... consumption of bread in their respective families by at least one - fourth of the quantity consumed in ordinary times ; to abstain from the use of flour in pastry , and , moreover , carefully to restrict or wherever possible to abandon ...
Página 59
... consumption of wheaten bread : as in 1795 651 and 1800 393 the King set a good example and issued a proclamation to be read in the churches on four consecutive Sundays , 394 urging people who could obtain other means of sustenance to ...
... consumption of wheaten bread : as in 1795 651 and 1800 393 the King set a good example and issued a proclamation to be read in the churches on four consecutive Sundays , 394 urging people who could obtain other means of sustenance to ...
Página 67
... consumption of bread per head of the population . 66 , 451 , 498 , 518 , 711 , 712 Taylor's 643 comment on the figures for bread consumption in 1926 were that they " would seem to confirm the worst fears of the wheat grower and flour ...
... consumption of bread per head of the population . 66 , 451 , 498 , 518 , 711 , 712 Taylor's 643 comment on the figures for bread consumption in 1926 were that they " would seem to confirm the worst fears of the wheat grower and flour ...
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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