Tải bản đầy đủ (.pdf) (2 trang)

On food and cooking the science and lore of the kitchen ( PDFDrive ) 1569

Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (168.83 KB, 2 trang )

Sluimer, I.P. Principles of dough retarding.
BakersDigest55,no.4(1981):6–10.
Stear,
C.A.Handbook of Breadmaking
Technology.London:Elsevier,1990.
Tester, R.F., and S.J.J. Debon. Annealing of
starch — a review.Int J Biological
Macromolecules27(2000):1–12.
Thiele, C. et al. Contribution of sourdough
lactobacilli, yeast, and cereal enzymes to the
generation of amino acids in dough relevant
for bread flavor.CerealChemistry79(2002):
45–51.
Weiss,T.J. FoodOilsandTheirUses.2nded.
Westport,CT:AVI,1983.
Zweifel, C. et al. Influence of hightemperature drying on structural and textural
properties of durum wheat pasta.Cereal
Chemistry80(2003):159–67.
CHAPTER11:Sauces

Armstrong, V., trans. Cookbook of Sabina


Welserin.
1553.
www.daviddfriedman.com/Medieval/Cookbooks/
Brears, P. Transparent pleasures — the story
ofthejelly.Petitsproposculinaires 53:8–19
and54(1996):25–37.
Harper, D. Gastronomy in ancient China —
cooking for the Sage King.Parabola 9, no. 4


(1984):38–47.
Kenney, E.J., trans.The Ploughman’s Lunch:
Moretum. Bristol: Bristol Classical Press,
1984.
Kurlansky, M.Salt: A World History. New
York:Walker,2002.
Mennell, S.Lettre d’un pâtissier anglois, et
autres contributions à une polémique
gastronomique du XVIIIème siècle. Exeter:
Univ.ofExeterPress,1981.
Mortimer,P.Koch’scoloniesandtheculinary
con-tribution of Fanny Hesse.Microbiology
Today28(2001):136–37.
Peterson,
J.Sauces: Classical and
ContemporarySauceMaking.NewYork:Van



×