Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 40
... various ranks of life , according to their ability . I am particularly struck with the self denial evinced by many of the rich ; as the high price is owing to the scarcity of corn , to reduce the price by lessening the quantity consumed ...
... various ranks of life , according to their ability . I am particularly struck with the self denial evinced by many of the rich ; as the high price is owing to the scarcity of corn , to reduce the price by lessening the quantity consumed ...
Página 69
... various wheat products were made equal to one another so that the differences in growth were considered to be due to ... various ways , they always grew better on the wholemeal regimen unless the supplement was unlimited milk and dried ...
... various wheat products were made equal to one another so that the differences in growth were considered to be due to ... various ways , they always grew better on the wholemeal regimen unless the supplement was unlimited milk and dried ...
Página 122
... various ways . On the basis of all these tests they were to be divided into five groups as comparable as possible in every respect and the bread to be given to each group decided by lot . The examinations were to be repeated from time ...
... various ways . On the basis of all these tests they were to be divided into five groups as comparable as possible in every respect and the bread to be given to each group decided by lot . The examinations were to be repeated from time ...
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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