Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 110
... digestibility of calories and proteins in white and wholemeal flours was re - investigated , 454 and a way of assessing the digestibility of calories in vitro was evolved by Moran and Pace 496 ; a method was devised and applied to the ...
... digestibility of calories and proteins in white and wholemeal flours was re - investigated , 454 and a way of assessing the digestibility of calories in vitro was evolved by Moran and Pace 496 ; a method was devised and applied to the ...
Página 153
... digestibility of English and Canadian wheats with special reference to the digestibility of wheat protein by man . J. Hyg . , Camb . , 45 , 59. [ 110 ] ( 1955 ) : Old thoughts and new work on breads white and brown . Lancet , ii , 205 ...
... digestibility of English and Canadian wheats with special reference to the digestibility of wheat protein by man . J. Hyg . , Camb . , 45 , 59. [ 110 ] ( 1955 ) : Old thoughts and new work on breads white and brown . Lancet , ii , 205 ...
Página 161
... digestibility and nutritive value of bread . Bull . U.S. Off . Exp . Stas . , No. 126 ; in Exp . Sta . Rec . , 15 , 63 . [ ss ] 612 . 613 . 614 . 615 . 616 . 617 . 618 . ( 1904 ) : The relative food value of graham , entire , and ...
... digestibility and nutritive value of bread . Bull . U.S. Off . Exp . Stas . , No. 126 ; in Exp . Sta . Rec . , 15 , 63 . [ ss ] 612 . 613 . 614 . 615 . 616 . 617 . 618 . ( 1904 ) : The relative food value of graham , entire , and ...
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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