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Project Gutenberg
2019-10-04
Public domain in the USA.
65
Accum, Friedrich Christian
1769
1838
Accum, Fredrick
Accum, Frederick
44049455
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
Produced by deaurider, Barry Abrahamsen, and the Online
Distributed Proofreading Team at http://www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)
en
Bread
TX
Text
Browsing: Cooking & Drinking
Browsing: Science - Chemistry/Biochemistry/Physics
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