The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery / by William Jago and William C. Jago.
- William Jago
- Date:
- 1911
Licence: In copyright
Credit: The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery / by William Jago and William C. Jago. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![BREAD-MAKING INCLUDING The Chemistry and Analytical and Practical Testing of Wheat, Flour, and other materials employed in Bread-making and Confectionery. By WILLIAM JAGO, F.I.C, F.C.S., Of Lincoln’s Inn, Barrister-at-Law ; Senior Examiner in Bread-making and Confectionery to the C|ty ^ai;d Guilds of London Institute for the Advancement of Techrica^, Eciuija.t’on ; Cantor Lecturer on “ Modern Developments of Rreid-rhaking,” ' ,' and “ Chemistry of Confectioners’ Materials aivd Pro- cesses ” to the Society of Arts, London, etc. And > C' “ WILLIAM C. JAG.c7 Food Manufacturing j Chemist. SL/ Q DEPTFORj) LONDON : SIMPKIN, MARSHALL, HAMILTON, KENT, & CO., LIMITED. 1911. Copyright.] [All Rights Reserved.](https://iiif.wellcomecollection.org/image/b21538700_0007.jp2/full/800%2C/0/default.jpg)
