The first edition of this book, published in 1924, was planned as a balanced presentation of the facts and theories pertaining to the science and practice of flour milling and baking…
MODERN CEREAL CHEMISTRY (Flour Baking)
$15.00
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Additional Information
| Author | D W Kent-Jones and A J Amos |
|---|---|
| Number of pages | pp.ix, 730 |
| Publisher | Food Trade Press, London |
| Year Published | 1967 |
| Book Condition | Very Good |
|---|---|
| Binding Type | Hardcover |
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