Royal Society of Chemistry. Foood Chemistry Group, University of Nottingham. School of Agriculture, Blanshard, J. M. V., Frazier, P. J., & Galliard, T. (1986). Chemistry and physics of baking: Materials, processes, and products : the proceedings of an international symposium. Royal Society of Chemistry.
Chicago Style (17th ed.) CitationRoyal Society of Chemistry. Foood Chemistry Group, University of Nottingham. School of Agriculture, J. M. V. Blanshard, P. J. Frazier, and T. Galliard. Chemistry and Physics of Baking: Materials, Processes, and Products : The Proceedings of an International Symposium. London: Royal Society of Chemistry, 1986.
MLA (9th ed.) CitationRoyal Society of Chemistry. Foood Chemistry Group, et al. Chemistry and Physics of Baking: Materials, Processes, and Products : The Proceedings of an International Symposium. Royal Society of Chemistry, 1986.