Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página xi
... difference between wholemeal and white flour could be demonstrated only when rats were reared on the diets from the age of three to four weeks . While differences in the nutritional value of these flours certainly exist , it is unlikely ...
... difference between wholemeal and white flour could be demonstrated only when rats were reared on the diets from the age of three to four weeks . While differences in the nutritional value of these flours certainly exist , it is unlikely ...
Página 122
... difference was discovered between some or all of the breads . The children were to be given all the German rations to which they were entitled and ... differences 66 would show up before very long . Nothing of the 122 Breads White and Brown.
... difference was discovered between some or all of the breads . The children were to be given all the German rations to which they were entitled and ... differences 66 would show up before very long . Nothing of the 122 Breads White and Brown.
Página 123
... differences between the breads , but only that within the period of a year and under the conditions of this experiment no difference had been demonstrated between their nutritional value . It was therefore still open to anyone to ...
... differences between the breads , but only that within the period of a year and under the conditions of this experiment no difference had been demonstrated between their nutritional value . It was therefore still open to anyone to ...
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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