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‌Thickening and Gelling. From How Baking Works (p. 324), by Paula Figoni, John Wiley & Sons, Incorporated, 2010.

 

 

 

 

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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.

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