Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página vii
... possible that our ideas might have been wrong ? We began to investigate the matter . We started naturally with the most recent literature , but we soon found ourselves involved in a tangled skein of social and economic history with ...
... possible that our ideas might have been wrong ? We began to investigate the matter . We started naturally with the most recent literature , but we soon found ourselves involved in a tangled skein of social and economic history with ...
Página 120
... possible to increase the supply . It was therefore suggested to them that it might be possible to do this , free of all charge , if they would allow the children to be separated into groups at meal times and each group to be given a ...
... possible to increase the supply . It was therefore suggested to them that it might be possible to do this , free of all charge , if they would allow the children to be separated into groups at meal times and each group to be given a ...
Página 122
... possible or until a nutritional difference was discovered between some or all of the breads . The children were to be given all the German rations to which they were entitled and could get except the bread . In lieu of this , un ...
... possible or until a nutritional difference was discovered between some or all of the breads . The children were to be given all the German rations to which they were entitled and could get except the bread . In lieu of this , un ...
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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