000			02231nam a2200373Ia 4500
001			330170
003			CaPaEBR
005			20160527192949.0
006			m u
007
008			100225s2011 njua sb 001 0 eng d
010			_z2010006497
020			_z9780470392676 (pbk.)
020			_z0470392673 (pbk.)
020			_z9780470398135 (e-book)
035			_a(OCoLC)681349097
040			_aCaPaEBR _cCaPaEBR
050	1	4	_aTX763 _b.F54 2011eb
082	0	4	_a641.8/15 _222
100	1		_aFigoni, Paula. _9223667 _2Local
245	1	0	_aHow baking works _h[electronic resource] _bexploring the fundamentals of baking science _cPaula Figoni.
250			_a3rd ed.
260			_aHoboken, N.J. _bWiley _cc2011.
300			_a1 online resource (xi, 516 p.) _bill.
500			_aInstrucciones de uso: Recurso electrónico favor presionar sobre el URL disponible en la parte inferior. En caso de dudas favor consulte al Bibliotecario.cr cn|||||||||
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.
520			_aThe essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
533			_aElectronic reproduction. _bPalo Alto, Calif. _cebrary _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aBaking _957068 _2Local
655	0	7	_aElectronic books _2local _991167 _2Local
710	2		_aEbrary inc. _9219363 _2Local
856	4	0	_uhttp://site.ebrary.com/lib/pucpr/Doc?id=10469647 _zFavor presionar este enlace. (An electronic book accessible through the World Wide Web; press to view)
999			_c246930 _d246930