Item Infomation
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Paula Figoni | - |
| dc.date.accessioned | 2025-05-05T03:17:09Z | - |
| dc.date.available | 2025-05-05T03:17:09Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.uri | http://thuvienso.thanglong.edu.vn//handle/TLU/12942 | - |
| dc.description.abstract | The 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. | vi |
| dc.language.iso | en | vi |
| dc.publisher | John Wiley & Sons | vi |
| dc.subject | Baking | Làm bánh | vi |
| dc.title | How baking works : exploring the fundamentals of baking science | vi |
| dc.type | Sách/Book | vi |
| Appears in Collections | Du lịch lữ hành | |
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