Author: William JagoPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 958
Book Description
The Technology of Bread-making
Author: William JagoThe Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery (Classic Reprint)
Author: William JagoPublisher: Forgotten Books
ISBN: 9780265609224
Category : Science
Languages : en
Pages : 920
Book Description
Excerpt from 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 The volume now offered to the reader must be regarded as a development of the writer's former works on the same subject, which appeared in 1886 and 1895. The general mode of treatment is, therefore, to some extent governed by that of its predecessors. It should be remembered that the requirements of the student of the technology of bread-making, whether miller or baker, have been the first consideration and accordingly the arrangement is that which seems most likely to be of service and assistance to him. In addition the authors have endeavoured to make the book as complete a work of general reference as possible. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Mak
Author: William JagoPublisher: Franklin Classics Trade Press
ISBN: 9780353064171
Category : History
Languages : en
Pages : 648
Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Journal of the American Chemical Society
Author: American Chemical SocietyPublisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 1026
Book Description
Proceedings of the Society are included in v. 1-59, 1879-1937.
The Technology of Bread-Making
Author: William JagoPublisher: Franklin Classics
ISBN: 9780342971473
Category :
Languages : en
Pages : 946
Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Journal of Industrial and Engineering Chemistry
Author: Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 958
Book Description
Bulletin of the Bureau of Agricultural Intelligence and of Plant-Diseases
Author: Publisher:
ISBN:
Category : Agricultural societies
Languages : en
Pages : 1746
Book Description
Journal of Industrial and Engineering Chemistry
Author: Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 1022
Book Description
Catalogue
Author: Dulau & Co., ltd., Booksellers, LondonPublisher:
ISBN:
Category :
Languages : en
Pages : 928
Book Description
Nature
Author: Sir Norman LockyerPublisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 670
Book Description