How Baking Works: Exploring the Fundamentals of Baking Science
Author:   Paula I. Figoni (Johnson & Wales University, RI)
Publisher:   John Wiley & Sons Inc
Edition:   3rd edition
ISBN:  

9780470392676


Pages:   528
Publication Date:   05 November 2010
Format:   Paperback
Availability:   Available To Order   Availability explained
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How Baking Works: Exploring the Fundamentals of Baking Science


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Author:   Paula I. Figoni (Johnson & Wales University, RI)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   3rd edition
Dimensions:   Width: 21.30cm , Height: 3.10cm , Length: 27.40cm
Weight:   0.975kg
ISBN:  

9780470392676


ISBN 10:   0470392673
Pages:   528
Publication Date:   05 November 2010
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She 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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