Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 57
... favour of high extraction flours . Since the vitamins were to remain unisolated and unidentified for many years to come , the brown bread enthusiasts could now claim that their belief in the mysterious value of natural foods had been ...
... favour of high extraction flours . Since the vitamins were to remain unisolated and unidentified for many years to come , the brown bread enthusiasts could now claim that their belief in the mysterious value of natural foods had been ...
Página 80
... favour of wholemeal bread had been collected , accepted and publicised that its advocates had convinced almost everyone that what was said was true . Ques- tioner's motives were suspected and their criticisms brushed aside . Everyone ...
... favour of wholemeal bread had been collected , accepted and publicised that its advocates had convinced almost everyone that what was said was true . Ques- tioner's motives were suspected and their criticisms brushed aside . Everyone ...
Página 110
... favour . Robertson 575 was one of the few people to argue against high extraction flours because they contained so much phytic acid , but he did not consider the remedy of adding calcium . He was , however , in favour of adding vitamins ...
... favour . Robertson 575 was one of the few people to argue against high extraction flours because they contained so much phytic acid , but he did not consider the remedy of adding calcium . He was , however , in favour of adding vitamins ...
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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