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 - Bøger - Alpha Edition - 9789353971793 - 15. januar 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.

Medie Bøger     Paperback Bog   (Bog med blødt omslag og limet ryg)
Udgivet 15. januar 2020
ISBN13 9789353971793
Forlag Alpha Edition
Antal sider 640
Mål 216 × 280 × 33 mm   ·   1,46 kg
Sprog Engelsk  
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