Chemistry and physics of baking
Subtitle: materials, processes, and products: the proceedings of an international symposium organized 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
By: edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard.
Contributors: Blanshard, J. M. V.; Frazier, P. J.; Galliard, T.; Royal Society of Chemistry (Great Britain). Food Chemistry Group.; University of Nottingham. School of Agriculture.
Series: Special publication -- no. 56; Special publication (Royal Society of Chemistry (Great Britain)) -- no. 56
Publisher: Royal Society of Chemistry
Published: 1986
Place of publication: London
Language: eng
Number of pages: 276
Subjects: Baking
Notes: Includes bibliographical references and index.