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 /

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Detalhes bibliográficos
Autor principal: Jago, William, 1854-1938
Outros Autores: Jago, William C.
Formato: Livro
Idioma:English
Publicado em: London : Simpkin, Marshall, Hamilton, Kent, 1911.
Assuntos:
Bread.
Confectionery.
Flour.
Wheat.

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