The Technology of Bread-making
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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
Description
No description available
Book Details
- Publisher:
- Simpkin, Marshall, Hamilton, Kent, & Company limited
- Published:
- 1911
- Pages:
- 908
- Language:
- EN
- ISBN:
- Unknown