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, 1854-1938, author
Publisher: Simpkin, Marshall, Hamilton, Kent, & co. limited
Published: 1911
Place of publication: London
Language: eng
Number of pages: 908
Subjects: Cooking (Bread); Confectionery; Flour; Wheat
Notes: "A development of the writer's former works on the same subject, which appeared in 1886."--Pref.