Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 79
... milk , and the rest of the diet also provided milk proteins . The wheat proteins were therefore well supplemented , and the biological value of the proteins in the two diets was found to be identical . Murlin and his co - workers ...
... milk , and the rest of the diet also provided milk proteins . The wheat proteins were therefore well supplemented , and the biological value of the proteins in the two diets was found to be identical . Murlin and his co - workers ...
Página 95
... milk , " but he himself recognised that the cow converted bran into milk with an efficiency ( see later ) of only 38 per cent.236 , 237 Soon after the first Medical Research Council memorandum had been published , N. C. Wright , 716 the ...
... milk , " but he himself recognised that the cow converted bran into milk with an efficiency ( see later ) of only 38 per cent.236 , 237 Soon after the first Medical Research Council memorandum had been published , N. C. Wright , 716 the ...
Página 96
... Milk ? ' . . . What will the Ministry of Food do ? Will they now stop forcing Government controlled institutions to eat 25 per cent of their bread in the form of National Wheatmeal , whether people like it or not ? What about the Army ...
... Milk ? ' . . . What will the Ministry of Food do ? Will they now stop forcing Government controlled institutions to eat 25 per cent of their bread in the form of National Wheatmeal , whether people like it or not ? What about the Army ...
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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