Contents
Book Information
License
To the extent possible under law, Susan Lagalle has waived all copyright and related or neighboring rights to The Science of Baking: Thickening and Gelling, except where otherwise noted.
Subject
Food chemistry / Food science
Metadata
-
To the extent possible under law, Susan Lagalle has waived all copyright and related or neighboring rights to The Science of Baking: Thickening and Gelling, except where otherwise noted.