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. 
 
 
 
 
 
 
 
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&nbsp;of Arts of Berlin

A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains PDF

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