Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902 (Classic Reprint) - Couverture souple
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The digital edition of all books may be viewed on our website before purchase. Excerpt from Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902 (Classic Reprint)
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work''s historical value.The digital edition of all books may be viewed on our website before purchase.
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Studies on the Digestibility and Nutritive Value of Bread at the University of
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Paperback. Etat : New. Print on Demand. The book explores the digestibility of different types of bread, with a focus on the comparative nutritional value and health implications of straight patent, whole wheat and graham breads. The research, carried out in two series of digestion and nitrogen metabolism experiments conducted with healthy human subjects, provides experimental proof that wheat flour of all kinds is an important food. In the first series, the three different kinds of flour were milled from the same lot of hard Scotch Fife spring wheat, while in the second series, the flours were milled from soft winter wheat. In both series, the bread made from standard patent flour showed higher digestibility of protein and carbohydrates compared to bread made from whole wheat and graham flours. These findings challenge previous assumptions about the superiority of whole wheat and graham breads and highlight the importance of considering the specific characteristics of different types of flour when evaluating their nutritional value. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9780260414403_0
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Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902 (Classic Reprint)
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780260414403
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Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902 (Classic Reprint)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780260414403
Acheter neuf
EUR 24,54
Expédition à EUR 3,81
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)