Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-making and Confectionery

Name: Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-making and Confectionery
ISBN: 9781015854352

by Jago, William, Jago, William C.

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 Jago, William, Jago, William C.

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ISBN-13: 9781015854352
ISBN: 1015854354
Publication Date: 2022
Publisher: Creative Media Partners, LLC

AUTHOR

Jago, William, Jago, William C.

SUMMARY

Jago, William is the author of 'Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-making and Confectionery', published 2022 under ISBN 9781015854352 and ISBN 1015854354.

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