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

著者

• Blanshard, J. M. V.
• Frazier, P. J.
• Galliard, T. (Terence)
• Royal Society of Chemistry (Great Britain). Food Chemistry Group
• University of Nottingham. School of Agriculture

書誌事項

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

edited by J.M.V. Blanshard, P.J. Frazier, T. Galliard

（Special publication / Royal Society of Chemistry, no.56）

Royal Society of Chemistry, 1988, c1986

注記

Includes bibliography and index

詳細情報

• NII書誌ID(NCID): BA12343121
• ISBN:
  • 0851869955
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: viii, 276 p. ill,
• 大きさ: 23 cm
• 分類:
  • LCC : TX763
  • DC19 : 664/.752
• 件名:
  • PRECIS : Bakery products. Physical properties & chemical properties
  • LCSH : Baked products
• 親書誌ID:
  • BA00596742