Jago, William. <br/><br/>
The technology of bread-making :  including the chemistry and practical testing of wheat, flour, and other materials employed in bread-making and confectionery / 
 The chemistry of wheat, flour. 
by William Jago and William C. Jago. 
 - London :  Simpkin, Marshall, Hamilton, Kent, & Co.,  1911. 
 - viii, 908, xxiv p. :  ill. ;  24 cm. 
<br/><br/> Originally published as: The chemistry of wheat, flour.  Includes index. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--Microbiology<br/>Bread<br/>Wheat.
<br/><br/><label>Dewey Class. No.: </label>641.6