 How Baking Works: Exploring the Fundamentals of Baking Science, 2nd Edition
ISBN: 978-0-471-74723-9
Paperback
416 pages
October 2007
US $40.00
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Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, 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.
