Items related to Understanding Baking, 2nd Edition
Synopsis
This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science. Readers get a closehand look at new baking ingredients and additives; the latest in modified starches, fat substitutes, and sweeteners; and the wide variety of gums and thickening agents now being used as substitutes for foods high in calories.
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- PublisherWiley
- Publication date1992
- ISBN 10 0471284572
- ISBN 13 9780471284574
- BindingPaperback
- Edition number2
- Number of pages299
- Rating
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Understanding Baking
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Wiley & Sons, Incorporated, John, 1992
ISBN 10: 0471284572
ISBN 13: 9780471284574
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Understanding Baking
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