Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 111
... enrichment , and furthermore by 1942 a great deal of the American white bread was baked with flour to which up to 6 per cent of fat - free milk solids had been added.605 The reports of the laboratory investi- gations suggest that they ...
... enrichment , and furthermore by 1942 a great deal of the American white bread was baked with flour to which up to 6 per cent of fat - free milk solids had been added.605 The reports of the laboratory investi- gations suggest that they ...
Página 169
... enrichment with , 87 , 91 , 93 , 94 , 100 , 108-110 , 122 Calcium carbonate , recommended a- mounts for enrichment , 93 phosphate , amount for enrichment in Eire , 109 Cambridge , 13 , 108 , 120 Canada , cereal policy in , in first ...
... enrichment with , 87 , 91 , 93 , 94 , 100 , 108-110 , 122 Calcium carbonate , recommended a- mounts for enrichment , 93 phosphate , amount for enrichment in Eire , 109 Cambridge , 13 , 108 , 120 Canada , cereal policy in , in first ...
Página 173
... enrichment policy in , 100-105 ( see also enrichment ) " Unknown " nutrients , 90 , 102 , 114 , 116 , 117 , 123 VEGETARIANS , 50 , 67 , 68 , 78 , 89 " Vital Force " , 131 Vitamins , deficiencies in general popu- lation , 70-72 , 74 , 89 ...
... enrichment policy in , 100-105 ( see also enrichment ) " Unknown " nutrients , 90 , 102 , 114 , 116 , 117 , 123 VEGETARIANS , 50 , 67 , 68 , 78 , 89 " Vital Force " , 131 Vitamins , deficiencies in general popu- lation , 70-72 , 74 , 89 ...
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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