The Technology of Bread-making, including the Chemistry and Analytical and Practical Testing of Wheat

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dc.contributor.authorJago, William C.en
dc.contributor.authorJago, William C.en
dc.contributor.departmentVirginia Tech. University Libraries. Special Collections Departmenten
dc.contributor.departmentVirginia Tech. Digital Library and Archivesen
dc.coverage.spatialLondon (England)en
dc.date.accessioned2011-08-14T22:15:02Zen
dc.date.available2011-08-14T22:15:02Zen
dc.date.issued1911en
dc.format.extent908 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/10309en
dc.publisherSimpkin, Marshall, Hamilton, Kent, & Co. Ltd.en
dc.rightsCreative Commons Public Domain Mark 1.0en
dc.rights.urihttp://creativecommons.org/publicdomain/mark/1.0/en
dc.source.urihttp://scholar.lib.vt.edu/digital_books/index.htmlen
dc.subjectBreaden
dc.subjectConfectioneryen
dc.subjectFlouren
dc.subjectWheaten
dc.subjectCooking (Wheat)en
dc.titleThe Technology of Bread-making, including the Chemistry and Analytical and Practical Testing of Wheaten
dc.typeBooken
dc.type.dcmitypeTexten

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