Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 71
... tion was caused by a vitamin B deficiency . " It was recognised long before we knew anything about vitamins that the use of white bread was responsible for constipation and that the latter disappeared with the substitution of wholemeal ...
... tion was caused by a vitamin B deficiency . " It was recognised long before we knew anything about vitamins that the use of white bread was responsible for constipation and that the latter disappeared with the substitution of wholemeal ...
Página 114
... tion . They admitted that millers ought theoretically to have been able to keep the concentration of these nutriments higher in the 80 per cent flour , but explained that competition within the trade tempted them to exclude the small ...
... tion . They admitted that millers ought theoretically to have been able to keep the concentration of these nutriments higher in the 80 per cent flour , but explained that competition within the trade tempted them to exclude the small ...
Página 151
... tion of 100 years ago . The Times ( 1917 ) , April 9th , p . 3. [ 40 , 59 ] 394. KING GEORGE V ( 1917 ) : A proclamation . The Times , May 3rd , p . 7. [ 58 , 59 ] 395. KINGDON , G. H. K. ( 1942 ) : The National loaf . The Times , Feb ...
... tion of 100 years ago . The Times ( 1917 ) , April 9th , p . 3. [ 40 , 59 ] 394. KING GEORGE V ( 1917 ) : A proclamation . The Times , May 3rd , p . 7. [ 58 , 59 ] 395. KINGDON , G. H. K. ( 1942 ) : The National loaf . The Times , Feb ...
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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