A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains PDF
2019·0.3416 MB·other
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Preview A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains
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A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains
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.
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,
OPERATIVE CHEMIST,
Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and
Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society;
Member of the Royal Academy of Sciences, and of the Royal Society of Arts of Berlin
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