On Food and Cooking

(Barry) #1

  1. Cambridge: Cambridge Univ. Press,


  2. Godshall, M.A. et al. Sensory properties of
    white beet sugars. International Sugar J 97
    (1995): 296–300.
    Harris, N. et al. A Formulary of Candy
    Products. New York: Chemical Publishing
    Co., 1991.
    Harris, P., ed. Food Gels. London: Elsevier,




  3. Hickenbottom, J.W. Processing, types, and
    uses of barley malt extracts and syrups.
    Cereal Foods World 41 (1996): 788–90.
    Hurst, W.J. et al. Cacao usage by the earliest
    Maya civilization. Nature 418 (2002): 289.
    Jackson, E.B., ed. Sugar Confectionery
    Manufacture. New York: Van Nostrand
    Reinhold, 1990.
    Kroh, L.W. Caramelisation in food and
    beverages. Food Chemistry 51 (1994): 373–




  4. Michener, W., and P. Rozin. Pharmacological



Free download pdf