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: Alpha Edition
Publication Date: 2020
Language: English
ISBN 10: 9353971799
ISBN 13: 9789353971793
Binding: Paperback
Condition: New
Weight: 1461 grams

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This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve its true nature.

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