Chemistry and physics of baking : materials, processes, and products / the proceedings of an international symposium 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 and T. Galliard
Title:
Chemistry and physics of baking : materials, processes, and products / the proceedings of an international symposium 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 and T. Galliard
Author:
Blanshard, J.M.V.
Publication Information:
London : The Royal Society of Chemistry, c.1986.
Physical Description:
276 p.
Subject Term:
Format:
Books
Publication Date:
1986
Publication Information:
London : The Royal Society of Chemistry, c.1986.