Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-22T14:59:19.931Z Has data issue: false hasContentIssue false
  • English
  • Français

The case for fortified flour

Published online by Cambridge University Press:  28 February 2007

D. W. Kent-Jones
D. W. Kent-Jones
Affiliation:
The Laboratories, Dudden Hill Lane, Willesden, London, N.W. 10
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Flour and Bread
Information
Proceedings of the Nutrition Society , Volume 17 , Issue 1 , March 1958 , pp. 38 - 43
Copyright
Copyright © The Nutrition Society 1958

References

Frazer, A. C., Hickman, J. R., Sammons, H. G. & Sharratt, M. (1956). J. Sci. Fd Agric. 7, 375.CrossRefGoogle Scholar
Great Britain. Parliament (1945). Report of the Conference on the Post-War Loaf. [Cmd. 6701]. London: H.M. Stationery Office.Google Scholar
Great Britain. Parliament (1956). Report of the Panel on Composition and Nutritive Value of Flour [Cmd. 9757]. London: H.M. Stationery Office.Google Scholar
Kent-Jones, D. W. (1946). Proc. Nutr. Soc. 4, 14.Google Scholar
Kent-Jones, D. W. (1949–1950). J. R . Soc. Arts, 98, 150.Google Scholar
McCance, R. A. & Widdowson, E. M. (1956). Breads White and Brown. London: Pitman Medical Publishing Co. Ltd.Google Scholar
Moore, T., Sharman, I. M. & Ward, R. J. (1957). J. Sci. Fd Agric. 8, 97.Google Scholar
Widdowson, E. M. & McCance, R. A. (1954). Spec. Rep. Ser. med. Res. Coun., Lond., no. 287.Google Scholar
Wilder, R. M. (1949). Canad. med. Ass. J. 60, 329.Google Scholar
Wilder, R. M. (1956). J. Amer. med. Ass. 162, 1539.CrossRefGoogle Scholar