The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery /

The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery /

Sparad:
Bibliografiska uppgifter
Huvudupphovsman: Jago, William, 1854-1938
Övriga upphovsmän: Jago, William C.
Materialtyp: Bok
Språk:English
Publicerad: London : Simpkin, Marshall, Hamilton, Kent, 1911.
Ämnen:
Bread.
Confectionery.
Flour.
Wheat.
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040 |a WN  |c WN 
082 0 4 |a 664.7523  |2 19 
100 1 |a Jago, William,  |d 1854-1938. 
245 1 4 |a The technology of bread-making :  |b including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery /  |c by William Jago and William C. Jago. 
260 |a London :  |b Simpkin, Marshall, Hamilton, Kent,  |c 1911. 
300 |a viii, 908 p. :  |b ill. 
500 |a Includes index. 
650 0 |a Bread. 
650 0 |a Confectionery. 
650 0 |a Flour. 
650 0 |a Wheat. 
700 1 |a Jago, William C. 
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