A Text-Book of the Science and Art of Bread-Making : Including the Chemistry and Analytic and Practical Testing of Wheat, Flour, and Other Materials Emloyed in Baking

Description

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Details

Author(s)
William Jago
Format
Hardback | 722 pages
Dimensions
156 x 234 x 38mm | 1,179g
Publication date
15 Oct 2018
Publisher
Franklin Classics
Language
English
Illustrations note
Illustrations, black and white
ISBN10
0343386186
ISBN13
9780343386184

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