Citations

Non-Web Sources

Figoni, Paula. How Baking Works: Exploring the Fundamentals of Baking Science. Wiley, 2004.

Fox, P.F. Cheese: Chemistry, Physics and Microbiology. Vol. 1, Elsevier Applied Science, 1987.

Hartings, Matthew. Chemistry in Your Kitchen. Royal Society of Chemistry, 2017.

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"Bleached vs Unbleached Flour." Organics, 10 Feb. 2017, www.organics.org/bleached-vs-unbleached-flour/.

Bruno, Pasquale. “Olives.” Pizza Today, Emerald Expositions, LLC., 31 Oct. 2013, www.pizzatoday.com/olives/.

"Compound Interest." Compound Interest, www.compoundchem.com/.

Daniel, Maggie. “Why Do Cheeses Brown When Placed Under Heat?” Our Everyday Life, Leaf Group Ltd., 21 Nov. 2017, oureverydaylife.com/cheeses-brown-placed-under-heat-26772.html.

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Farkas, Andrea. "The Chemicals in Salt, Pepper & Sugar." Sciencing, 13 Mar. 2018, sciencing.com/chemicals-salt-pepper-sugar-8506178.html.

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Grant, Amy. “Jalapenos Not Getting Hot – How To Get Hot Jalapeno Peppers.” Gardening Know How, Gardening Know How, 5 Apr. 2018, www.gardeningknowhow.com/edible/vegetables/pepper/no-heat-in-jalapenos.htm.

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