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How Baking Works - Paperback 3

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About the AuthorPaula 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.
Author 1Paula I. Figoni
FormatPaperback
Edition Number3
LanguageEnglish
Number of Pages516
Publication Date9/11/2010
PublisherJohn Wiley & Sons
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How Baking Works - Paperback 3

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