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.
Edition: [New ed.]
Publisher: The Northern Publishing Co.
Published: 1921
Place of publication: Liverpool
Language: eng
Number of pages: 630
Notes: First ed.: London: Simpkin, Marshall, Hamilton, Kent, 1911.

This is "a slightly abridged reprint ... with certain corrections and additions".