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