Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 67
... regarded the millers as the enemies of their cause . The members of these groups tended to speak and write with the fervour which often characterises the activities of a forceful minority with strong convictions . Kellogg , 379 for ...
... regarded the millers as the enemies of their cause . The members of these groups tended to speak and write with the fervour which often characterises the activities of a forceful minority with strong convictions . Kellogg , 379 for ...
Página 68
... regarded as a scientific thinker as well as a man with a sincere reverence for Nature , put it in this way : " It is evident that this campaign " ( against Graham bread ) " is being carried on altogether in the interests of the millers ...
... regarded as a scientific thinker as well as a man with a sincere reverence for Nature , put it in this way : " It is evident that this campaign " ( against Graham bread ) " is being carried on altogether in the interests of the millers ...
Página 129
... regarded as having a strong preference for white bread in that they have always continued to eat it if it was provided for them in spite of all the pro- mises that browner breads would bring them better health . “ Tradition accumulates ...
... regarded as having a strong preference for white bread in that they have always continued to eat it if it was provided for them in spite of all the pro- mises that browner breads would bring them better health . “ Tradition accumulates ...
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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