Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 33
... supply with the flour available to them at the price laid down by the assize , or at the price which their customers could afford to pay . The public demand “ the bread that is whitest . . . Spoiled , however , as the bakers are by this ...
... supply with the flour available to them at the price laid down by the assize , or at the price which their customers could afford to pay . The public demand “ the bread that is whitest . . . Spoiled , however , as the bakers are by this ...
Página 63
... Supply 704 showed how uneconomical it was to allow pigs and poultry to have grain which might be eaten by man , and suggested that any concentrated foodstuffs available for animals should go towards the production of milk . With these ...
... Supply 704 showed how uneconomical it was to allow pigs and poultry to have grain which might be eaten by man , and suggested that any concentrated foodstuffs available for animals should go towards the production of milk . With these ...
Página 65
... supply is so restricted that the people , as a rule , do not keep dogs . They have , in addition to grains - wheat , barley and maize -- an abundant crop of apricots . These they dry in the sun and use very largely in their food ...
... supply is so restricted that the people , as a rule , do not keep dogs . They have , in addition to grains - wheat , barley and maize -- an abundant crop of apricots . These they dry in the sun and use very largely in their food ...
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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