Monday, May 3, 2010

Sources

"Bread Science 101." The Accidental Scientist: Science of Cooking. Exploratorium, n.d. Web. 3 May 2010. <http://www.exploratorium.edu/cooking/bread/bread_science.html>.

Czernohorsky, J. H., and Hooker, R. "The Chemistry of Baking." New Zealand Institute of Chemistry. NZIC, 2008. Web. 3 May 2010. <http://nzic.org.nz/chemprocesses/food/6d.pdf>.

Katiz, David. “Peanut and Nut Butter.” Cooking with Chemistry. David A. Katz, 1997. Web. 3 May 2010. <http://www.chymist.com/peanut%20butter.pdf>.

Katz, David. "Lollipops." Cooking with Chemistry. David A. Katz, 1997. Web. 3 May 2010. <http://www.chymist.com/lollipops.pdf>.

"Non GMO Soya Lecithin." Gujarat Ambuja Exports Limited. Gujarat Ambuja Exports Limited, 2006. Web. 3 May 2010. <http://www.ambujagroup.com/soya%20lecithin.asp>.

Rundles, Jennifer. "Mixtures and Solutions." Chemistry Notes. SMS. Raleigh, NC. 2010. Lecture.

"Science of Sugar." The Accidental Scientist: Science of Cooking. Exploratorium. Web. 3 May 2010. <http://www.exploratorium.edu/cooking/candy/sugar.html>.

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