Technical Communication, Issue 7Commonwealth Agricultural Bureaux., 1936 - Nutrition Amino acids in foods of animal origin and foods of vegetable origin. |
Contents
Human consumption of cereals in early times and ascendancy of wheat | 5 |
Cereal consumption in relation to individual and public health with | 18 |
Wheat germ and growth wholemeal versus white bread | 25 |
Other editions - View all
Common terms and phrases
Amer animals Aykroyd B₁ barley beriberi Biochem biological value bran and germ bread grain calcium cent Cereal Chem cereal diets cereal grains cereal proteins common cereals considerable constituents consumption of wheat countries disease eaters endosperm ergot European factor feeding FIXSEN foodstuffs germ portions gliadin grains contain GREAVES growth habitual abortion hordein human dietary importance increased consumption India lysine magnesium maize and rice maize-eaters maize-eating McCarrison milk millet milling mineral matter MITCHELL North nutritive nutritive value oats outer layers pellagra pellagrins phosphorus phytin polished rice Potassium present principal cereal prolamin proportion protective foods protein rats recent reference rice-eaters rickets scurvy source see Ref sources of vitamin STOCKMAN superior supply tion toxic toxin tryptophane value of cereal vegetables vitamin B₂ vitamin E wheat bran wheat flour wheat germ oil wheat-eating wheaten bread white flour whole grains whole wheat yeast zein Ztschr ΙΟ