{"id":894,"date":"2023-05-02T16:59:10","date_gmt":"2023-05-02T20:59:10","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/?p=894"},"modified":"2023-05-04T11:27:42","modified_gmt":"2023-05-04T15:27:42","slug":"macarons-bibliography","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/2023\/05\/02\/macarons-bibliography\/","title":{"rendered":"Macarons: Bibliography"},"content":{"rendered":"

Bibliography<\/p>\n

\n
(1)Luangsakul, N.; Chiralaksanakul, N. The Effects of the Reduced Sugar on Macaron Quality.\u00a0International Journal of Agricultural Technology<\/i>\u00a02020<\/b>,\u00a016<\/i>\u00a0(5).<\/div>\n
(2)Csibi-Levin, F. The Science behind Macarons.\u00a0docmacaron.com<\/i>. November 29, 2022. https:\/\/docmacaron.com\/492\/science-behind-macarons\/#Science_Behind_Macarons (accessed 2023-04-12).<\/div>\n
(3)Masson, S.; Gabriel Bachillerato, S.; Eugenia, C.; Figueras, D.\u00a0The Science behind Patisserie a Chemical, Physical, and Biological Science<\/i>; 2014. https:\/\/www.edubcn.cat\/rcs_gene\/treballs_recerca\/2014-2015-05-1-TR_baixa.pdf (accessed 2023-04-12).<\/div>\n
(4)Potter, J.\u00a0Cooking for Geeks: Real Science, Great Cooks, and Good Food<\/i>; O\u2019reilly Media, Inc: Sebastopol, CA, 2016; pp. 289\u2013293.<\/div>\n
(5)Allen, A. H. On the Composition and Analysis of Commercial Cream of Tartar.\u00a0The Analyst<\/i>\u00a01896<\/b>,\u00a021<\/i>\u00a0(July), 174. https:\/\/doi.org\/10.1039\/an8962100174.<\/div>\n
(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.\u00a0Food Hydrocolloids<\/i>\u00a02020<\/b>,\u00a0101<\/i>\u00a0(0268-005), 105554. https:\/\/doi.org\/10.1016\/j.foodhyd.2019.105554.<\/div>\n
(7)Buhl, T. F.; Christensen, C. H.; Hammersh\u00f8j, M. Aquafaba as an Egg White Substitute in Food Foams and Emulsions: Protein Composition and Functional Behavior.\u00a0Food Hydrocolloids<\/i>\u00a02019<\/b>,\u00a096<\/i>\u00a0(0268-005), 354\u2013364. https:\/\/doi.org\/10.1016\/j.foodhyd.2019.05.041.<\/div>\n<\/div>\n
<\/div>\n
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Bibliography (1)Luangsakul, N.; Chiralaksanakul, N. The Effects of the Reduced Sugar on Macaron Quality.\u00a0International Journal of Agricultural Technology\u00a02020,\u00a016\u00a0(5). (2)Csibi-Levin, F. The Science behind Macarons.\u00a0docmacaron.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.\u00a0The 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.\u00a0Cooking for … <\/p>\n","protected":false},"author":5147,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-894","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/users\/5147"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/comments?post=894"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/894\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/media?parent=894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/categories?post=894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/tags?post=894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}