Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder

Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder by Hart, Richard Newell

Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder

Regular price $29.19
/
  • Secure payments
  • In stock, ready to ship
  • Inventory on the way
Shipping calculated at checkout.

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.

We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.



Author: Richard Newell Hart
Publisher: Franklin Classics
Published: 10/06/2018
Pages: 96
Format: Hardcover
Weight: 0.69lbs
Size: 9.21h x 6.14w x 0.25d
ISBN: 9780341677598

This title is not returnable

Payment by weight through FEDEX or DHL

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

Recently viewed