Chemistry and physics of baking : materials, processes, and products : the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham, the School of Agriculture, Sutton Bonington, 10th-12th April 1985 /

Bibliographic Details

Corporate Authors:	Royal Society of Chemistry (Great Britain). Food Chemistry Group, University of Nottingham. School of Agriculture
Other Authors:	Blanshard, J. M. V., Frazier, P. J. (Peter John), 1944-, Galliard, T.
Format:	Book
Language:	English
Published:	London : Royal Society of Chemistry, [1986], ©1986.
Series:	Special publication (Chemical Society (Great Britain)) ; no. 56.
Subjects:	Baked products. Bakery products > Physical properties & chemical properties