Jelaskan Lihat Pula dari Gastronomi molekuler

Wolke RL, Parrish M. 2002. What Einstein Told His Cook: Kitchen Science Explained. New York: W. W. Norton & Company.

Hillman H. 2003.The new kitchen science: a guide to knowing the hows and whys for fun and success in the kitchen. Boston: Houghton Mifflin.