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
Publisher: Franklin Classics
Published: Oct 14, 2018
Format: hardcover
Number of pages: 946
ISBN-13: 9780342971473
Notes: Source 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