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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 | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 9. november 2018 |
| ISBN13 | 9780353008366 |
| Utgivere | Franklin Classics Trade Press |
| Antall sider | 946 |
| Mål | 156 × 234 × 47 mm · 1,30 kg |
