An edition of The technology of bread-making
(1911)
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.
American ed.
by Jago, William
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Publish Date
1921
Publisher
Bakers' Helper Company
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Previews available in: English
Subjects
Bread-making, Confectionery, Flour, Wheat, BreadShowing 2 featured editions. View all 2 editions?
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1
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.
1921, Bakers' Helper Company
- American ed.
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2
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.
1911, Simpkin, Marshall, Hamilton, Kent, & co. limited
in English
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Book Details
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Chicago
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History
- Created April 1, 2008
- 4 revisions
Wikipedia citation
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| November 24, 2011 | Edited by ImportBot | import new book |
| April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
| December 14, 2009 | Edited by WorkBot | link works |
| April 1, 2008 | Created by an anonymous user | Imported from Internet Archive item record. |