A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains: 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

Name: A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains: 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
Author: Accum, Friedrich Christian

Accum, Friedrich Christian · 1838

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. 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, &c. &c.…

Read free — original

Or read it translated: 日本語 · 中文 · हिन्दी · Español · العربية · Français · বাংলা · Português · Русский · Bahasa Indonesia · اردو · Deutsch · Kiswahili · 한국어

Lindy Books — 63,242 public-domain books that survived, free forever. No ads, no accounts, no tracking. Browse the library