| Title: | 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, 1769-1838 |
| Link: | Gutenberg ebook |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Bread |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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