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

Jago, William; Jago, William C

ISBN 10: 1015854354 / ISBN 13: 9781015854352

Published by Legare Street Press, 2022

About this Item

Seller Inventory # I-9781015854352

Bibliographic 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
• Publisher: Legare Street Press
• Publication Date: 2022
• Language: English
• ISBN 10: 1015854354
• ISBN 13: 9781015854352
• Binding: Soft cover
• Condition: New

About this title

Synopsis

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.