How baking works exploring the fundamentals of baking science

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Bibliographic Details
Main Author:	Figoni, Paula
Format:	Books Print Book
Language:	English
Published:	Hoboken, N.J. : Wiley, c2004.
Subjects:	Baking.
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Description
Physical Description:	ix, 358 p. : ill. ; 23 cm.
Bibliography:	Includes bibliographical references (p. 345-346) and index.
ISBN:	0471268569 9780471268567
Author Notes:	PAULA FIGONI is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. She also has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

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