Role of wheat in the world's food supplyWestern Utilization Research and Development Division, Agricultural Research Service, 1962 - 148페이지 |
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36 페이지
... whole wheat , and wheat flour . The feed efficiency , however , did not coincide with the growth response , for the diet with rice showed the highest value , followed by corn , barley , wheat flour oats , and whole wheat . In general ...
... whole wheat , and wheat flour . The feed efficiency , however , did not coincide with the growth response , for the diet with rice showed the highest value , followed by corn , barley , wheat flour oats , and whole wheat . In general ...
79 페이지
the parboiled wheat and whole wheat . difference . Shammas and Adolph ( 1954 ) reported a similar The ash was found to be only slightly less for the parboiled wheat than the whole wheat . This too , agrees with the work of Shammas and ...
the parboiled wheat and whole wheat . difference . Shammas and Adolph ( 1954 ) reported a similar The ash was found to be only slightly less for the parboiled wheat than the whole wheat . This too , agrees with the work of Shammas and ...
80 페이지
... whole wheat , parboiled wheat , and white flour contained 2.5 , 2.5 and 2.0 percent lysine respectively as determined by microbiologi- cal assay using Leuconostoc mesenteroides P - 60 and the medium developed by Steele et al . ( 1949 ) ...
... whole wheat , parboiled wheat , and white flour contained 2.5 , 2.5 and 2.0 percent lysine respectively as determined by microbiologi- cal assay using Leuconostoc mesenteroides P - 60 and the medium developed by Steele et al . ( 1949 ) ...
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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