Role of wheat in the world's food supplyWestern Utilization Research and Development Division, Agricultural Research Service, 1962 - 148페이지 |
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19 페이지
... considered to be normal in Western coun- tries . Establishment of the exact cause of many of the anemias is not a simple matter and the occurrence of low hemoglobin levels is not a sufficient criterion for the diag- nosis of iron ...
... considered to be normal in Western coun- tries . Establishment of the exact cause of many of the anemias is not a simple matter and the occurrence of low hemoglobin levels is not a sufficient criterion for the diag- nosis of iron ...
33 페이지
... considered , but it has been not recommended as a practical measure ( 36 ) . Nutritive value of wheat protein . Many reports in the literature of experi- ments carried out in animals ( 46 ) and humans ( 19 ) indicate that wheat flour ...
... considered , but it has been not recommended as a practical measure ( 36 ) . Nutritive value of wheat protein . Many reports in the literature of experi- ments carried out in animals ( 46 ) and humans ( 19 ) indicate that wheat flour ...
99 페이지
... considered the primary reason for inclusion of animal products . The needs for vitamins A and C are relatively easy to meet with green vegetables and fruit , vitamin D by exposure to sun- light . With these supplied , there would be ...
... considered the primary reason for inclusion of animal products . The needs for vitamins A and C are relatively easy to meet with green vegetables and fruit , vitamin D by exposure to sun- light . With these supplied , there would be ...
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THE WORLDS SUPPLY AND USAGE OF FOOD | 3 |
Food Supply and Requirements in Tropical Africa William O Jones | 52 |
Tuesday May 1 | 72 |
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Africa Agriculture Albany amino acids amounts animal protein areas Argentina average bran bread Bressani bulgur calcium California calories commodities consumed corn crops deficiency developing countries diet doughnut eating economic effect enriched essential amino acids exports Extraction rate feeding fish food balance food products food supplies foodstuffs foreign glutamic acid grains grams groups growth Guatemala hard red high-protein important improved increase India intake kwashiorkor Latin America lysine Madingo-Kayes market development meat methionine milk milling Mixture 9 Mossendjo National niacin nitrogen nutrients nutritional nutritive value parboiled parboiled wheat percent extraction percent protein population problems processing protein content protein efficiency ratio rats reported requirements riboflavin rice rural studies supplement surplus Table thiamine threonine trade U. S. wheat UNICEF United Vegetable Mixture vitamin Washington Western wheat flour wheat foods wheat gluten wheat products wheat protein white flour whole wheat