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

dc.contributor.author	Jago, William C.	en
dc.contributor.author	Jago, William C.	en
dc.contributor.department	Virginia Tech. University Libraries. Special Collections Department	en
dc.contributor.department	Virginia Tech. Digital Library and Archives	en
dc.coverage.spatial	London (England)	en
dc.date.accessioned	2011-08-14T22:15:02Z	en
dc.date.available	2011-08-14T22:15:02Z	en
dc.date.issued	1911	en
dc.format.extent	908 pages	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/10309	en
dc.publisher	Simpkin, Marshall, Hamilton, Kent, & Co. Ltd.	en
dc.rights	Creative Commons Public Domain Mark 1.0	en
dc.rights.uri	http://creativecommons.org/publicdomain/mark/1.0/	en
dc.source.uri	http://scholar.lib.vt.edu/digital_books/index.html	en
dc.subject	Bread	en
dc.subject	Confectionery	en
dc.subject	Flour	en
dc.subject	Wheat	en
dc.subject	Cooking (Wheat)	en
dc.title	The Technology of Bread-making, including the Chemistry and Analytical and Practical Testing of Wheat	en
dc.type	Book	en
dc.type.dcmitype	Text	en

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