Observations on the present mode of preparing wheat flour for bread :
with an account of some late improvements, and of the advantages which may be expected from adopting them : to which is added, a reply to some of the most material objections that have been raised against them, drawn from a series of experiments /
by R. Ferryman.
|Main Author:||Ferryman, R.|
London : Printed by Darton and Harvey, 1802.
Flour as food
20 p. ;
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