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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

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

Accum, Friedrich Christian

Type: Book
Language: English
Publisher: Project Gutenberg

Synopsis

TX; Bread
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Notes: Read online: https://www.gutenberg.org/ebooks/60424 EPUB: https://www.gutenberg.org/ebooks/60424.epub.noimages Plain text: https://www.gutenberg.org/files/60424/60424-0.txt

Status

Added 2026-10-31 · Updated 2026-10-31 · via gutenberg