On food and cooking the science and lore of the kitchen ( PDFDrive ) 1570

Nostrand Reinhold, 1991 Rao, H et al Institutional change in Toque Ville: Nouvelle cuisine as an identity movement in French gastronomy American Journal of Sociology 108 (2003): 795–843 Sokolov, R The Saucier’s Apprentice New York: Knopf, 1983 Augustin, J et al Alcohol retention in food preparation J Am Dietetic Assoc 92 (1992): 486–88 Chang, C.M et al Electron microscopy of mayonnaise Canadian Institute of Food Science and Technology Journal (1972): 134–37 Cook, D.J et al Effect of hydrocolloid thickeners on the perception of savory flavors J Agric Food Chem 51 (2003): 3067–72 Dickinson, E., and J.M Rodriguez Patino, eds Food Emulsions and Foams Cambridge: Royal Society of Chemistry, 1999 Frazier, P.J et al., eds Starch: Structure and Functionality Cambridge: Royal Society of Chemistry, 1997 Gudmundsson, M Rheological properties of fish gelatins J Food Science 67 (2002): 2172– 76 Harris, P., ed Food Gels London: Elsevier, 1990 Hoover, R Composition, molecular structure, and physicochemical properties of tuber and root starches: A review Carbohydrate Polymers 45 (2001): 253–67 Leuenberger, B.H Investigation of viscosity and gelation properties of different mammalian and fish gelatins Food Hydrocolloids 5 (1991): 353–62 Martinez Padilla, L., and J Hardy “Rheological study of interactions among wheat flour milk proteins and lipids of bechamel sauce.” In Food Colloids, edited by R.D Bee et al., 395–99 Cambridge: Royal Society of Chemistry, 1989 Miller, B.S et al A pictorial explanation for the increase in viscosity of a heated wheat starch-water suspension Cereal Chemistry 50 ... Gudmundsson, M Rheological properties of fish gelatins J Food Science 67 (2 002): 2172– 76 Harris, P., ed Food Gels London: Elsevier, 1990 Hoover, R Composition, molecular structure, and physicochemical... properties of tuber and root starches: A review Carbohydrate Polymers 45 (2 001): 253–67 Leuenberger, B.H Investigation of viscosity and gelation properties of different mammalian and fish gelatins Food. .. Food Hydrocolloids 5 (1 991): 353–62 Martinez Padilla, L., and J Hardy “Rheological study of interactions among wheat flour milk proteins and lipids of bechamel sauce.” In Food Colloids, edited