Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-22T15:08:34.256Z Has data issue: false hasContentIssue false
  • English
  • Français

Wheat and bread. A historical introduction

Published online by Cambridge University Press:  28 February 2007

Harriette chick
Harriette chick
Affiliation:
Lister Institute of Preventive Medicine, London, S.W.I
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. 1 - 7
Copyright
Copyright © The Nutrition Society 1958

References

Ashley, W. (1928). The Bread of our Forefathers. Oxford: Clarendon Press.Google Scholar
Bailey, C. H. (1944). The Constituents of Wheat and Wheat Products. New York: Reinhold Publishing Corp.Google Scholar
Barton-Wright, E. C. & Moran, T. (1946). Analyst, 71, 278.CrossRefGoogle Scholar
Borgström, S. (1941). Acta physiol. scand. 2, supp. 7.Google Scholar
Chick, H. (1942). Lancet, 24, 405.CrossRefGoogle Scholar
Chick, H., Copping, A. M. & Slack, E. R. (1946). Lancet, 250, 196.Google Scholar
Chick, H. & Hume, E. M. (1917). Proc. roy. Soc. B, 90, 44.Google Scholar
Chick, H., Cutting, M. E. M., Martin, C. J. & Slack, E. B. (1948). Brit. J. Nutr. 1, 161.CrossRefGoogle Scholar
Chick, H. & Slack, E. B. (1948–9). Brit.J. Nutr. 2, 205.CrossRefGoogle Scholar
Copping, A. M. (1943).Biochem. J. 37, 12.CrossRefGoogle Scholar
Drummond, J. C. & Wilbraham, A. (1939). The Englishman's Food. London: Jonathan Cape.Google Scholar
Eckstein, E. & Vogel, E. (1942). Ernährung, 7, 33.Google Scholar
Encyclopaedia Brittanica, 11th ed. (1910). Articles on Bread, Vol. 4, p. 465, and on Wheat, Vol. 28, P. 576.Google Scholar
Girard, A. (1884). Ann. Chim. (Phys.), ser. 6, 3, 289.Google Scholar
Heathcote, J. G., Hinton, J. J. C. & Shaw, B. (1952). Proc. my. Soc.B, 139, 276.Google Scholar
Hinton, J. J. C. (1944). Biochem. J. 38, 214.CrossRefGoogle Scholar
Hove, E. L.,Carpenter, L. E. & Harrel, C. J. (1945). Cereal Chem. 22, 287.Google Scholar
Hutchinson, J. B., Moran, T. & Pace, J. (1956). Proc. roy. Soc. B, 145, 270.Google Scholar
Jones, D. B. & Gersdorff, C. E. F. (1925). J. biol. Chem. 64, 241.CrossRefGoogle Scholar
McCance, R. A. & Widdowson, E. M. (1956). Breads White and Brown. London: Pitman Medical Publishing Co. Ltd.Google Scholar
McCance, R. A., Widdowson, E. M., Moran, T., Pringle, W. J. S. & Macrae, T. F. (1945). Biochem.J. 39, 213.CrossRefGoogle Scholar
Macrae, T. F., Hutchinson, J. C. D., Irwin, J. O., Bacon, J. S. D. & McDougall, E. I. (1942). J. Hyg., Camb., 42, 423.Google Scholar
Medical Research Council. (1940). Lancet, 239, 143.Google Scholar
Medical Research Council. (1941). Lancet, 240, 703.Google Scholar
Medical Research Council and Lister Institute: Vitamin B1 Sub-committee of the Accessory Food Factors Committee. (1943). Biochem. J. 37, 433.Google Scholar
Moran, T. & Drummond, J. (1945). Lancet, 248, 698.CrossRefGoogle Scholar
Murphy, J. C. & Jones, D. B. (1926). J. biol. Chem. 69, 85.CrossRefGoogle Scholar
Osborne, T. B. & Mendel, L. B. (1919). J. biol. Chem. 37, 557.Google Scholar
Rubner, M. (1883). Z.biol. 19, 45.Google Scholar
Trevelyan, G. M. (1942). English Social History. New York: Longmans Green & Co. (1944), London: Longmans Green & Co.Google Scholar