The technology of bread-making
Subtitle: including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery
By: by William Jago and William C. Jago
Edition: American ed.
Publisher: Bakers' Helper
Published: 1911
Place of publication: Chicago
Language: eng
Number of pages: 908
Subjects: Cooking (Wheat); Confectionery; Wheat; Bread; Flour
Notes: Date in preface: July, 1911.

Includes index.