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How baking works : exploring the fundamentals of baking science /

Main Author:	Figoni, Paula
Format:	Book
Language:	English
Published:	Hoboken, N.J. : Wiley, c2004.
Subjects:	Food > Testing Food technology Food-Processing Industry Food > Analysis Food > Composition Food > Quality Butter Eggs Dairy products Cheese Fruit > Drying Taste

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