Fance, Wilfred J. <br/><br/>
The student's technology of breadmaking and flour confectionery / 
Wilfred J. Fance. 
 - 2nd rev. ed. 
 - London :  Routledge and kegan paul,  c 1969. 
 - 443 p. :  ill. ;  24 cm. 
<br/><br/> Includes index 
<br/><br/>316  316 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread. Baking. Cake.
<br/><br/><label>Dewey Class. No.: </label>664.752 / F212s