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Cover of The chemistry of wheat, flour, and bread, and technology of breadmaking
Cooking & Food· International

The chemistry of wheat, flour, and bread, and technology of breadmaking

by William C. Jago
Aggregate Editorial Score46/100
Notable Work
Published 1886English
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About This Book

The chemistry of wheat, flour, and bread, and technology of breadmaking by William C. Jago is a landmark work of cooking & food, first published in 1886. The chemistry of wheat, flour, and bread, and technology of breadmaking by William C. Jago (1886) is a notable work of cooking food.

Book Details

AuthorWilliam C. Jago
Published1886
Country of OriginInternational
LanguageEnglish
Category🍳 Cooking & Food
Editorial Score46/100
About the Category

🍳 Cooking & Food

Recipes, food culture, and culinary history.

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Awards & Recognition

Open Library
UNRANKED_LIST · global
18.4
✍️
About the Author
William C. Jago
International
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The Tribe Manager
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Frequently Asked Questions

What is "The chemistry of wheat, flour, and bread, and technology of breadmaking" about?

"The chemistry of wheat, flour, and bread, and technology of breadmaking" is a cooking food work by William C. Jago, first published in 1886.

Who wrote "The chemistry of wheat, flour, and bread, and technology of breadmaking"?

"The chemistry of wheat, flour, and bread, and technology of breadmaking" was written by William C. Jago.

Where can I buy The chemistry of wheat, flour, and bread, and technology of breadmaking?

You can buy The chemistry of wheat, flour, and bread, and technology of breadmaking on Amazon. Click the Buy on Amazon button above to find the best edition.

What category is The chemistry of wheat, flour, and bread, and technology of breadmaking?

The chemistry of wheat, flour, and bread, and technology of breadmaking is classified as Cooking & Food. Recipes, food culture, and culinary history.

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