An introduction to the study of the principles of bread-making by William Jago
Material type:
TextPublication details: London Offices of "The British Baker and Confectioner" 1889Description: 144 p. illusSubject(s):
| Item type | Current library | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
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Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | 664.6 J24I (Browse shelf(Opens below)) | Available | /'36 | 1142 |
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| No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||||
| 664.6 J 24 T Technology of bread-making | 664.6 J 26 C Chemistry of wheat, flour and bread | 664.6 J181B Bakery and Confectionery Products: Processing, Quality Assessment Packaging and Storage Techniques | 664.6 J24I An introduction to the study of the principles of bread-making | 664.6 S 277 C Cereals | 664.6 T 879 S Story of a loat of bread | 664:612.3 F531F Food Science and Nutrition. |
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