A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grainsExhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
Friedrich Christian Accum
2019 · Project Gutenberg · English
Details
- Language
- English
- Subjects
- Bread
- LoC class
- TX — Technology
- Kind
- Text
- EBook-No.
- 60424
- Copyright
- Public domain in the United States.
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