Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página x
... wholemeal flour con- tained something of nutritional value absent from white flour , and most scientists interested in human nutrition reverted to the idea that brown bread was a more desirable food than white . The loyalties of ...
... wholemeal flour con- tained something of nutritional value absent from white flour , and most scientists interested in human nutrition reverted to the idea that brown bread was a more desirable food than white . The loyalties of ...
Página 75
... whole- meal it is necessary to alter the tastes of the people and to overcome the vested interests in the existing milling industry , and to find a means of using wholemeal flour more quickly and of storing it more satisfac- torily ...
... whole- meal it is necessary to alter the tastes of the people and to overcome the vested interests in the existing milling industry , and to find a means of using wholemeal flour more quickly and of storing it more satisfac- torily ...
Página 90
... wholemeal flour which is required for the well - being of man , the nutritional scientists and the Food Education Society at once saw the weak point in the Ministry's proposal , and attacked it.183 , 231 , 263 , 689 To show how closely ...
... wholemeal flour which is required for the well - being of man , the nutritional scientists and the Food Education Society at once saw the weak point in the Ministry's proposal , and attacked it.183 , 231 , 263 , 689 To show how closely ...
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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