Jelaskan Lihat juga dari Gastronomi molekul dalam bahasa melayu

This H. 2005. Molecular Gastronomy : Exploring the Science of Flavor. New York : Columbia University Press.

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.