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Chemistry and physics of baking : materials, processes, and products : the proceedings of an international symposium /
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| Corporate Authors: | , |
|---|---|
| Other Authors: | , , |
| Format: | Book |
| Published: |
London :
Royal Society of Chemistry,
1986.
|
| Series: | Special publication (Royal Society of Chemistry) ;
no. 56 |
| Subjects: | |
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| 020 | 0 | |a 0851869955 | |
| 090 | 0 | |b 664.752/C517 | |
| 245 | 0 | 0 | |a Chemistry and physics of baking : |b materials, processes, and products : the proceedings of an international symposium / |c 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 ; edited by J. M. V. Blanshard, P. J. Frazier, T. Galliard. |
| 260 | |a London : |b Royal Society of Chemistry, |c 1986. | ||
| 300 | |a viii, 276 p. : |b ill. | ||
| 490 | 1 | |a Special publication ; |v no. 56 | |
| 650 | 0 | |a Baked products. | |
| 700 | 1 | 0 | |a Blanshard, J. M. V. |
| 700 | 1 | 0 | |a Frazier, P. J. |
| 700 | 1 | 0 | |a Galliard, T. |
| 710 | 2 | 0 | |a Royal Society of Chemistry. |b Foood Chemistry Group. |
| 710 | 2 | 0 | |a University of Nottingham. |b School of Agriculture. |
| 830 | 0 | |a Special publication (Royal Society of Chemistry) ; |v no. 56 | |
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