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
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10/4/19
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| Accès en ligne: | https://www.gutenberg.org/ebooks/60424 |
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https://www.gutenberg.org/ebooks/604243rd Floor Main Library
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