Macarons: Bibliography


(1)Luangsakul, N.; Chiralaksanakul, N. The Effects of the Reduced Sugar on Macaron Quality. International Journal of Agricultural Technology 202016 (5).
(2)Csibi-Levin, F. The Science behind Macarons. docmacaron.com. November 29, 2022. https://docmacaron.com/492/science-behind-macarons/#Science_Behind_Macarons (accessed 2023-04-12).
(3)Masson, S.; Gabriel Bachillerato, S.; Eugenia, C.; Figueras, D. The Science behind Patisserie a Chemical, Physical, and Biological Science; 2014. https://www.edubcn.cat/rcs_gene/treballs_recerca/2014-2015-05-1-TR_baixa.pdf (accessed 2023-04-12).
(4)Potter, J. Cooking for Geeks: Real Science, Great Cooks, and Good Food; O’reilly Media, Inc: Sebastopol, CA, 2016; pp. 289–293.
(5)Allen, A. H. On the Composition and Analysis of Commercial Cream of Tartar. The Analyst 189621 (July), 174. https://doi.org/10.1039/an8962100174.
(6)Alavi, F.; Emam-Djomeh, Z.; Mohammadian, M.; Salami, M.; Moosavi-Movahedi, A. A. Physico-Chemical and Foaming Properties of Nanofibrillated Egg White Protein and Its Functionality in Meringue Batter. Food Hydrocolloids 2020101 (0268-005), 105554. https://doi.org/10.1016/j.foodhyd.2019.105554.
(7)Buhl, T. F.; Christensen, C. H.; Hammershøj, M. Aquafaba as an Egg White Substitute in Food Foams and Emulsions: Protein Composition and Functional Behavior. Food Hydrocolloids 201996 (0268-005), 354–364. https://doi.org/10.1016/j.foodhyd.2019.05.041.

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