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

Author(s)

• 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

Bibliographic Information

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

Note

Includes bibliography and index

Details

• NCID: BA12343121
• ISBN:
  • 0851869955
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: London
• Pages/Volumes: viii, 276 p. ill,
• Size: 23 cm
• Classification:
  • LCC : TX763
  • DC19 : 664/.752
• Subject Headings:
  • PRECIS : Bakery products. Physical properties & chemical properties
  • LCSH : Baked products
• Parent Bibliography ID:
  • BA00596742