A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting 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
by Accum, Friedrich Christian · en · published 2019-10-04
A free public domain ebook from Project Gutenberg. Bread
About this book
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting 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 is one of 76,000+ free public-domain ebooks indexed in the SENTINEL Books catalog, sourced from Project Gutenberg. Published 2019-10-04, written in en, classified under TX in the Library of Congress system.
Subjects: Bread
Bookshelves: Category: History - Other; Category: Science - Chemistry/Biochemistry; Category: Cooking & Drinking; Category: Nutrition