Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 22
Página 29
... increased the production of food in the country fast enough to keep pace for a time with the growth of the population ... increase their yields . These improvements furthermore enabled wheat to be grown successfully where it had never ...
... increased the production of food in the country fast enough to keep pace for a time with the growth of the population ... increase their yields . These improvements furthermore enabled wheat to be grown successfully where it had never ...
Página 45
... increase for another 20 years.149 , 298 The shortage of fuel in some parts of the country , 119 , 297 and the overcrowded slum dwellings in the towns , combined with the long hours of work , tended to increase the consumption of bought ...
... increase for another 20 years.149 , 298 The shortage of fuel in some parts of the country , 119 , 297 and the overcrowded slum dwellings in the towns , combined with the long hours of work , tended to increase the consumption of bought ...
Página 109
... increased the demand for cooked pro- ducts such as bread , because there was also a shortage of fuel.369 Quite early ... increase in Dublin and pos- sibly in other large cities , 145 , 229 , 555 and it was realised by the physio- logists ...
... increased the demand for cooked pro- ducts such as bread , because there was also a shortage of fuel.369 Quite early ... increase in Dublin and pos- sibly in other large cities , 145 , 229 , 555 and it was realised by the physio- logists ...
Otras ediciones - Ver todo
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