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, & co. limited
Published: 1911
Place of publication: London
Language: eng
Number of pages: 908
Subjects: Bread-making; Confectionery; Flour; Wheat
Notes: "A development of the writer's former works on the same subject, which appeared in 1886."--Pref.
Table of contents: class: section