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 /
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| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
London :
Simpkin, Marshall, Hamilton, Kent,
1911.
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| Subjects: |
CARM 1 Store
| Call Number: |
A3:AF02G0 C12779 |
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| Copy 1 | Available Place a Hold |