Flour for Man's Bread: A History of Milling

被引：0
|
作者：
Marquette, Clare Leslie
机构：
来源：
JOURNAL OF ECONOMIC HISTORY | 1953年 / 13卷 / 02期
关键词：
D O I：
10.1017/S0022050700070522
中图分类号：
F [经济];
学科分类号：
02 ;
摘要：
引用
收藏
页码：230 / 231
页数：2
相关论文
共 50 条
  • [1] Flour for Man's Bread; A History of Milling
    Cutler, Hugh C.
    [J]. AMERICAN ANTHROPOLOGIST, 1953, 55 (03) : 439 - 440
  • [2] Flour for Man's Bread
    Snyder, Marjorie B.
    [J]. SCIENTIFIC MONTHLY, 1952, 75 : 253 - 254
  • [3] More than bread flour: Towards a social history of grain milling in Lesotho
    Tsikoane, Tumelo
    [J]. SOUTH AFRICAN HISTORICAL JOURNAL, 2007, (58) : 277 - 296
  • [4] A BRIEF HISTORY OF THE ENRICHMENT OF FLOUR AND BREAD
    WILDER, RM
    [J]. JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1956, 162 (17): : 1539 - 1541
  • [5] The Influence of Rice Properties on Flour Milling and the Relationship between Rice Flour Quality and Bread Production
    Homma, Noriyuki
    Takahashi, Makoto
    Yoshii, Youichi
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2016, 63 (12): : 551 - 560
  • [6] EFFECT OF MILLING EXTRACTION ON THE INOSITOL PHOSPHATES OF WHEAT-FLOUR AND BREAD
    NAYINI, NR
    MARKAKIS, P
    [J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (04) : 1384 - &
  • [7] Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties
    Yoganandan, Mohana
    Bean, Scott R.
    Miller-Regan, Rebecca
    Dogan, Hulya
    Pulivarthi, Manoj Kumar
    Siliveru, Kaliramesh
    [J]. FOODS, 2021, 10 (08)
  • [8] PERMANENT EXHIBITION HISTORY OF FLOUR MILLING IN BUDAPEST
    SCHNEEWEISS, R
    [J]. LEBENSMITTEL INDUSTRIE, 1979, 26 (04): : 159 - 160
  • [9] Significance of milling methods on brown teff flour, dough, and bread properties
    Pulivarthi, Manoj Kumar
    Selladurai, Manivannan
    Nkurikiye, Eric
    Li, Yonghui
    Siliveru, Kaliramesh
    [J]. JOURNAL OF TEXTURE STUDIES, 2022, 53 (04) : 478 - 489
  • [10] Wheat bread quality attributes using jet milling flour fractions
    Vouris, Dimitrios G.
    Lazaridou, Athina
    Mandala, Iomma G.
    Biliaderis, Costas G.
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 92 : 540 - 547
12345