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
Book details
- Title
- 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
- Publication year listed
- 1911
- Format
- Public domain eBook
- Reading access
- Free online reader; no registration required
- Source record
- View on Archive.org
This page provides public domain reading access and source information.
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