Author,Title,Edition,Publisher,Year,Series,Number,ISBN,ISSN,URL
"Blanshard, J. M. V. and Frazier, P. J. and Galliard, T. (Terence) and Royal Society of Chemistry (Great Britain). Food Chemistry Group and University of Nottingham. School of Agriculture","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",,Royal Society of Chemistry,1988,Special publication,,0851869955,,https://cir.nii.ac.jp/crid/1130282271355816320