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 /
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| Format: | Book |
| Language: | English |
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Chicago :
Bakers' helper company,
1921.
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| Edition: | American ed. |
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| Item Description: | "Slightly abridged reprint of the previous edition, with certain corrections and additions."--Pref. |
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| Physical Description: | viii, 630 pages : illustrations, diagrams ; 25 cm. |