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Textbook
How Baking Works: Exploring the Fundamentals of Baking Science, 3rd EditionISBN: 978-0-470-39267-6
Paperback
528 pages
November 2010, ©2011
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Paula 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.
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Baking & Pastry
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