| Record ID | marc_loc_updates/v38.i09.records.utf8:19836552:1134 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i09.records.utf8:19836552:1134?format=raw |
LEADER: 01134nam a22002418a 4500
001 2010006497
003 DLC
005 20100225190850.0
008 100225s2011 nju b 001 0 eng
010 $a 2010006497
020 $a9780470392676 (pbk.)
040 $aDLC$cDLC
050 00 $aTX763$b.F54 2011
082 00 $a641.8/15$222
100 1 $aFigoni, Paula.
245 10 $aHow baking works :$bexploring the fundamentals of baking science /$cPaula Figoni.
250 $a3rd ed.
260 $aHoboken, N.J. :$bJohn Wiley & Sons,$c2011.
263 $a1011
300 $ap. cm.
504 $aIncludes bibliographical references and index.
505 0 $aIntroduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.
650 0 $aBaking.