This article discusses carbon dioxide aerations of Henry Jones and Alfred Bird on baking powder and self-rising flour in nineteenth-century Britain. Acid constituent, alk. constituent, bread making were also discussed.
Publisher
Division of the History of Chemistry
ISSN
1053-4385
Type of Resource
text
Genre of Resource
article
Language
eng
Permalink
https://hdl.handle.net/2142/127876
DOI
https://doi.org/10.70359/bhc2013v038p140
Copyright and License Information
Copyright 2013 Division of the History of Chemistry
Use this login method if you
don't
have an
@illinois.edu
email address.
(Oops, I do have one)
IDEALS migrated to a new platform on June 23, 2022. If you created
your account prior to this date, you will have to reset your password
using the forgot-password link below.
