Technology of bread-making: including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery
Full details
| Authors & editors | |
| Publisher | Simpkin Marshall Hamilton Kent & Co |
| Year of publication | 1911 |
| Languages | English (main text) |
| Medium | Book |
| Edition | 1 |
| Topics | |
| Tags |
Copies held
Accession no. 197
- Shelf location: B900-JAG
- Donor: John Muller Collection
- Advance notice required to view in person
