Bibliografia
Principal
- Química de los Alimentos.:
Belitz, H.D. / Grosch, W. Ed. Acribia
1997
null
- Entender a Bioquímica.:
Luis S. Campos, Escolar Editora
2002
null
- Principles of food chemistry.:
Deman, J.M. Editor: An Aspen Publication
1999
null
- Química de alimentos.:
Ribeiro, E.P., Seravalli, E. A. G. Ed. Edgard Blücher Lda.
2004
null
- Food. The chemistry of its components.:
Coultate, T.P. Ed. RSC-R.Soc. Chem. Cambridge
1996
null
Secundária
- Starch: Advances in Structure and Function.:
T. L. Barsby , A. M. Donald, P. J. Frazier (Eds.) Royal Society of Chemistry
2002
null
- Water activity. theory and applications to food.:
Rockland, L.B. / Beuchat, L.R. Ed. Marcel Dekker, N. Y.
1987
null
- Food Proteins – Properties & Characterization.:
Shuryo Nakai (Ed.). John Wiley & Sons Ltd
1996
null
- Glycoscience.:
B. Fraser-Reid, K. Tatsuta, J. Thiem (Editors). Springer
2001
null
- Natural toxicants in food - Sheffield Food Technology.:
Watson, D. (ed.) Ed. CRC Press, Sheffield
1998
null
- Food Phenolics: Sources, Chemistry, Effects and Applications 995.:
Fereidoon Shahidi Marian Naczk Marion Naczk. CRC Press
n/a
null