Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 56
... experiments which have been carried out so far on human beings teach us , in my opinion , very little as to the relative values of the two breads . In some of these experiments the bread eaten formed too small a proportion of the ...
... experiments which have been carried out so far on human beings teach us , in my opinion , very little as to the relative values of the two breads . In some of these experiments the bread eaten formed too small a proportion of the ...
Página 132
... experiments which have been described in the preceding chapter are the most comprehensive which have so far been ... experiments described in Chapter VIII . The white flour has been held to have been an abnormal one , the experiments too ...
... experiments which have been described in the preceding chapter are the most comprehensive which have so far been ... experiments described in Chapter VIII . The white flour has been held to have been an abnormal one , the experiments too ...
Página 169
... experiments on , 52 , 53 , 79 , 90 Douglas Castle , bread found in , in 1548 , 20 Dublin , rickets in , 109 Duisburg , nutritional experiments at orphanage in , 120 , 121 , 124–126 Dunkirk , 18 EGYPT , 7 Egyptians , 1 , 2 Eire , cereal ...
... experiments on , 52 , 53 , 79 , 90 Douglas Castle , bread found in , in 1548 , 20 Dublin , rickets in , 109 Duisburg , nutritional experiments at orphanage in , 120 , 121 , 124–126 Dunkirk , 18 EGYPT , 7 Egyptians , 1 , 2 Eire , cereal ...
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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