Chemistry and physics of baking : materials, processes, and products : the proceedings of an international symposium /

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Bibliographic Details
Corporate Authors: Royal Society of Chemistry. Foood Chemistry Group, University of Nottingham. School of Agriculture
Other Authors: Blanshard, J. M. V., Frazier, P. J., Galliard, T.
Format: Book
Published: London : Royal Society of Chemistry, 1986.
Series:Special publication (Royal Society of Chemistry) ; no. 56
Subjects:
Baked products.
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Description
Physical Description:viii, 276 p. : ill.
ISBN:0851869955

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