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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 William Jago
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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
William Jago
946 pages
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | November 9, 2018 |
| ISBN13 | 9780353008366 |
| Publishers | Franklin Classics Trade Press |
| Pages | 946 |
| Dimensions | 156 × 234 × 47 mm · 1.30 kg |
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