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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.

by Blanshard, J. M. V | Frazier, P. J | Galliard, T | Royal Society of Chemistry. Foood Chemistry Group | University of Nottingham. School of Agriculture.

Material type: book Book; Format: print Publisher: London : Royal Society of Chemistry, 1986Availability: Items available for loan: Matheson Library [Call number: 664.752 C517] (1).

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Starch : properties and potential / edited by T. Galliard.

by Galliard, T | Society of Chemical Industry (Great Britain).

Material type: book Book; Format: print Publisher: Chichester, [England] : Published for the Society of Chemical Industry by Wiley, c1987Availability: Items available for loan: Matheson Library [Call number: 664.2 S795] (1).

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