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 / by William Jago and William C. Jago.
| Main Author: | |
|---|---|
| Other Authors: | |
| Language: | English |
| Published: |
Chicago :
Bakers' Helper,
[1911?]
|
| Edition: | American edition. |
| Subjects: | |
| Physical Description: | viii, 908, xxiv pages : illustrations ; 25 cm |
| Format: | Book |
System Under Maintenance
Our Library Management System is currently under maintenance.
Holdings and item availability information is currently unavailable. Please accept our apologies for any inconvenience this may cause and contact us for further assistance:
Please contact Reference and Discovery Services via their Contact Form or call them directly at: 517-353-8700 for assistance.