Swedish Rye Biscuits
| dc.bibliographicCitation.endpage | 280 | en |
| dc.bibliographicCitation.stpage | 278 | en |
| dc.bibliographicCitation.title | East African Agricultural And Forestry Journal | en |
| dc.bibliographicCitation.volume | 1 | en |
| dc.contributor.author | Mr Bursell , A. | null |
| dc.date.accessioned | 2015-07-10T08:59:09Z | null |
| dc.date.available | 2015-07-10T08:59:09Z | null |
| dc.date.issued | 1935 | en |
| dc.description.abstract | Swedish rye bread is now chiefly made in factories, which are able to make a perfect product with the aid of machinery.It is considered, in modern times,that the necessary oven takes up too much room in a home, and many of the ovens consequently have been removed; thus the art of rye bread-making is tending to be lost amongst the younger generation. However, a communal bakehouse,with a large oven, is to be found in some villages. | en |
| dc.description.notes | Kenya Department of Agriculture | en |
| dc.identifier.citation | Swedish Rye Biscuits (This Article has been compiled from information kindly supplied to the Kenya Department of Agriculture). (1936). The East African Agricultural Journal, 1(4), 278–280. https://doi.org/10.1080/03670074.1936.11663666 | en |
| dc.identifier.doi | https://doi.org/10.1080/03670074.1936.11663666 | |
| dc.identifier.issn | 0012-8325 | * |
| dc.identifier.uri | https://kalroerepository.kalro.org/0/3512 | null |
| dc.language.iso | en | en |
| dc.rights.uri | https://creativecommons.org/licenses/by/3.0/ | en |
| dc.subject.agrovoc | Rye | en |
| dc.subject.agrovoc | Bread | en |
| dc.subject.agrovoc | Machinery | en |
| dc.subject.agrovoc | Wheats | en |
| dc.title | Swedish Rye Biscuits | en |
| dc.type | Journal Contribution | * |
| dc.type.refereed | Refereed | en |
| dc.type.specified | Article | en |
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