Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

the process of; [118]

Fermentative agents;

[120]

Fermented breads;

[142]

recipes for; [142]

Fibrin;

[26]

,

[78]