The student's technology of breadmaking and flour confectionery. 

 - 2nd ed. 
 - London :  Routledge & Kegan Paul,  1966. 
 - 443 p. :  ill. ;  23 cm. 
<br/><br/>Bibliography : p. 435-436. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread<br/>Confectionery