Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 28
... industrial and agricultural revolu- tions had transformed England from a collection of rural communities living in a comparatively well wooded island 297 to a country of organised industry , dependent upon coal . Later came the great ...
... industrial and agricultural revolu- tions had transformed England from a collection of rural communities living in a comparatively well wooded island 297 to a country of organised industry , dependent upon coal . Later came the great ...
Página 86
... industry as it was had a capacity 25 per cent above requirements , 300 and the whole system was organised to produce , distribute and market a flour with good commercial baking qualities which would keep almost indefi- nitely because it ...
... industry as it was had a capacity 25 per cent above requirements , 300 and the whole system was organised to produce , distribute and market a flour with good commercial baking qualities which would keep almost indefi- nitely because it ...
Página 89
... industrial press by the consulting chemists Kent - Jones and Amos.385 , 386 “ Thanks to the practical , commercial and financial help of the milling industry it will be possible to add vitamin B1 to the diet without interfering with the ...
... industrial press by the consulting chemists Kent - Jones and Amos.385 , 386 “ Thanks to the practical , commercial and financial help of the milling industry it will be possible to add vitamin B1 to the diet without interfering with the ...
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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