Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 140
... Milling , 50 , 529. [ 59 ] 126. COPPING , A. M. ( 1939 ) : The nutritive value of wheaten flour and bread . Nutr . Abstr . Rev. , 8 , 555. [ 74 ] 127. CORRESPONDENCE , MILLING ( 1942 ) : Letters on bread . Milling , 98 , 175 , 194 , 205 ...
... Milling , 50 , 529. [ 59 ] 126. COPPING , A. M. ( 1939 ) : The nutritive value of wheaten flour and bread . Nutr . Abstr . Rev. , 8 , 555. [ 74 ] 127. CORRESPONDENCE , MILLING ( 1942 ) : Letters on bread . Milling , 98 , 175 , 194 , 205 ...
Página 143
... MILLING ( 1918a ) : Digestibility of breads : The Royal Society Report . Milling , 50 , 509. [ 64 ] 203 . 204 . 205 . 206 . 207 . 208 . 209 . 210 . 211 . 212 . 213 . 214 . 215 . [ 64 ] ( 1918b ) : Digestibility of bread : Reply to Mr ...
... MILLING ( 1918a ) : Digestibility of breads : The Royal Society Report . Milling , 50 , 509. [ 64 ] 203 . 204 . 205 . 206 . 207 . 208 . 209 . 210 . 211 . 212 . 213 . 214 . 215 . [ 64 ] ( 1918b ) : Digestibility of bread : Reply to Mr ...
Página 151
... Milling , 103 , 294. [ 106 ] 382. KENT - JONES , D. W. ( 1934 ) : The practice and science of breadmaking . Chap . IX . Northern Publishing Co. , Ltd. , Liverpool . [ 82 ] 383 . 384 . ( 1939 ) : Modern cereal chemistry . 3rd ed ...
... Milling , 103 , 294. [ 106 ] 382. KENT - JONES , D. W. ( 1934 ) : The practice and science of breadmaking . Chap . IX . Northern Publishing Co. , Ltd. , Liverpool . [ 82 ] 383 . 384 . ( 1939 ) : Modern cereal chemistry . 3rd ed ...
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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