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, T. Galliard. 
 - London :  Royal Society of Chemistry,  1986. 
 - viii, 276 p. :  ill. 
 - Special publication ;  no. 56 .
 - Special publication (Royal Society of Chemistry) ;  no. 56 .
<br/><br/><label>ISBN: </label>0851869955 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baked products.