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
Contributors: Jago, William C.
Publisher: Simpkin, Marshall, Hamilton, Kent
Published: 1911
Place of publication: London
Language: eng
Format: [microform] :
Number of pages: 908