Software Process Improvement: 13th European Conference, EuroSpi 2006, Joensuu, Finland, October 11-13, 2006, Proceedings (Lecture Notes in Computer Science, 4257)

Description

An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
Practical exercises and experiments that vividly illustrate how different ingredients function
Photographs and illustrations that show the science of baking at work
End-of-chapter discussion and review questions that reinforce key concepts and test learning