A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain,
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 Fredrick Accum.

Description

Main Author

Accum, Friedrich Christian, 1769-1838.

Language(s)

English

Published

London, T. Boys, 1821.

Subjects

Bread.

Physical Description

iii, 168 p. 20 cm.

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