The 9th Soul

References

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Lowe, B. 1955. Experimental Cookery 4th Ed. New York: John Wiley, pages 57-65.

 

 

McWilliams, M. 1997. Food: Experimental Perspective. New Jersey: Prentice-Hall, Inc. pp.     

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Meyer, L.H.1968.Food Chemistry. New York:Resnhold Publishing Corporation, pages150-159.

 

 

Miller, D. 1998. The Food Chemistry Laboratory. New York: Wiley, pages105-139.

 

 

Zapsalis, C. 1985. Food Chemistry and Nutritional Biochemistry 2nd Ed. New York: John Wiley, pages 304-318.

 

 

Anonymous. Date accessed: August 02, 2007. Sugar

            http://www.csrsugar.com.au/Products.aspx

 

 

Anonymous. Date accessed: August 02, 2007. Caramelization

            http://en.wikipedia.org/wiki/Caramelization

 

 

Anonymous. Date accessed: August 02, 2007. Caramelization

            http://www.answers.com/topic/caramelize

 

 

Anonymous. Date accessed: August 02, 2007. Starch

            http://en.wikipedia.org/wiki/Starch

 

 

Anonymous. Date accessed: August 02, 2007. Starch

            http://food.oregonstate.edu/starch/lecture.html

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