7. Bibliography

(a) Books

William Shurtleff & Akiko Aoyagi (2013). History of Soymilk and Other Non-Dairy Milks (1226-2013).  Retrieved from

https://books.google.com.sg/books?id=MyJPwd72zhgC&pg=PA1062&dq=science+soy+milk+curdling&hl=en&sa=X&redir_esc=y#v=onepage&q=science%20soy%20milk%20curdling&f=false


(b) Journals


Craig J. Oberg (1986). Curdling chemistry - Coagulated milk products, 63(9), p770. DOI: 10.1021/ed063p770 Retrieved from:

(c) Websites

about food (2014, December 10) Why Does Milk Curdle? The how, why, and when behind why milk curdles. Retrieved from
http://foodreference.about.com/od/Dairy/a/Why-Does-Milk-Curdle.htm

the kitchn (2011, June 6). Food Science: Why Does Soy Milk Curdle In Hot Coffee? Retrieved from


the kitchn (2015, August 27) The Science of Why Acid Curdles Milk Retrieved from

http://www.thekitchn.com/the-science-behind-why-acid-curdles-milk-222962

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