Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 26
... contained in the fine Flour , yet in the branny part is contained the opening and digestive Quality , and there is as great a necessity of the one as of the other for the support of Health ; that which is accounted the worst is as good ...
... contained in the fine Flour , yet in the branny part is contained the opening and digestive Quality , and there is as great a necessity of the one as of the other for the support of Health ; that which is accounted the worst is as good ...
Página 69
... contained more vitamins , proteins and minerals than the endosperm , and that these could be shown experimentally to be of great nutritional value to young rats . It was found , 396 for ex- ample , that animals with starting weights of ...
... contained more vitamins , proteins and minerals than the endosperm , and that these could be shown experimentally to be of great nutritional value to young rats . It was found , 396 for ex- ample , that animals with starting weights of ...
Página 139
... contained in wheat flours . Lancet , i , 405. [ 90 , 107 , 110 ] ( 1946 ) : Nutritive value of proteins contained in wheat flours of different degrees of extraction . Proc . Nutr . Soc . , 4 , 6. [ 107 ] 113. CHICK , H. , COPPING ...
... contained in wheat flours . Lancet , i , 405. [ 90 , 107 , 110 ] ( 1946 ) : Nutritive value of proteins contained in wheat flours of different degrees of extraction . Proc . Nutr . Soc . , 4 , 6. [ 107 ] 113. CHICK , H. , COPPING ...
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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