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 - Books - Alpha Edition - 9789353971793 - January 15, 2020
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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

This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve its true nature.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released January 15, 2020
ISBN13 9789353971793
Publishers Alpha Edition
Pages 640
Dimensions 216 × 280 × 33 mm   ·   1.46 kg
Language English  
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