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Title 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.

Published London : Royal Society of Chemistry, [1986]
©1986

Copies

Location Call No. Status
 UniM ERC  664.752 CHEM    AVAILABLE
Physical description viii, 276 pages : illustrations ; 23cm.
Series Special publication ; no.56.
Special publication (Royal Society of Chemistry (Great Britain)) ; no.56.
Notes Bakery products. Physical properties & chemical properties (BNB/PRECIS)
Bibliography Includes index.
Other author Blanshard, J. M. V.
Frazier, P. J.
Galliard, T.
Royal Society of Chemistry (Great Britain). Food Chemistry Group.
University of Nottingham. School of Agriculture.
Subject Baked products.
ISBN 0851869955 () £39.50 : CIP rev.