Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 26
... reasons which are of considerable interest , was Tryon.663 " If you set any value on Health , and have a mind to ... reason whereof , the Bread which is made of fine and course together will not only be sweeter , and keep longer Moist ...
... reasons which are of considerable interest , was Tryon.663 " If you set any value on Health , and have a mind to ... reason whereof , the Bread which is made of fine and course together will not only be sweeter , and keep longer Moist ...
Página 41
... reasons . " The inhabitants of these cities , who in several respects are a distinct people ; their number is vast , and their supply continued by a peculiar kind of providence . They see how the opulent live ; and they can emulate the ...
... reasons . " The inhabitants of these cities , who in several respects are a distinct people ; their number is vast , and their supply continued by a peculiar kind of providence . They see how the opulent live ; and they can emulate the ...
Página 118
... reasons for introducing rationing was to convince the United States that the reports reaching them about the ... reason for it , the rationing of bread was an entirely new departure involving principles quite other than those which had ...
... reasons for introducing rationing was to convince the United States that the reports reaching them about the ... reason for it , the rationing of bread was an entirely new departure involving principles quite other than those which had ...
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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