The Science of Pizza: The Molecular Origins of Cheese, Bread, and Digestion Using Interactive Activities for the General Public

Rowat, Amy C.; Rosenberg, Daniel; Hollar, Kathryn A.; Stone, Howard A.

doi:10.1111/j.1541-4329.2010.00101.x

by Amy C. Rowat, Daniel Rosenberg, Kathryn A. Hollar, Howard A. Stone

Reference:

A. C. Rowat, D. Rosenberg, K. A. Hollar, H. A. Stone, "The Science of Pizza: The Molecular Origins of Cheese, Bread, and Digestion Using Interactive Activities for the General Public", J. Food Sci. Educ., vol. 9, no. 4, sep 2010, pp. 106–112.

Bibtex Entry:

@Article{Rowat2010,
  author =    {Amy C. Rowat and Daniel Rosenberg and Kathryn A. Hollar and Howard A. Stone},
  title =     {The Science of Pizza: The Molecular Origins of Cheese, Bread, and Digestion Using Interactive Activities for the General Public},
  journal =   {J. Food Sci. Educ.},
  year =      {2010},
  volume =    {9},
  number =    {4},
  pages =     {106--112},
  month =     sep,
  doi =       {10.1111/j.1541-4329.2010.00101.x},
  publisher = {Wiley-Blackwell}
}