http://msucares.com/pubs/publications/p2469.pdf
#1
http://www.kellscraft.com/CheeseAndCheeseMaking/CheeseAndCheese-Making_Ch11.html
#2
http://amrita.vlab.co.in/?sub=3&brch=63&sim=158&cnt=1
http://www.ift.org/~/media/Knowledge%20Center/Learn%20Food%20Science/Experiments/TeacherGuidePROTEINS.pdf
http://drinc.ucdavis.edu/dairychem2_new.htm
http://homepages.ius.edu/dspurloc/c122/casein.htm
#3
http://saltassociation.co.uk/salt-the-facts/role-of-salt/
http://www.foodnavigator.com/Market-Trends/Salt-s-role-in-meat-products-under-scrutiny
http://www.cmc-cvc.com/sites/default/files/files/FactSheetonSodiuminProcessedMeatProducts.pdf
http://www.cdc.gov/salt/pdfs/sodium_role_processed.pdf
#4
http://science.howstuffworks.com/transport/flight/modern/hot-air-balloon6.htm
http://en.wikipedia.org/wiki/Bernoulli's_principle
http://www.education.com/science-fair/article/air-pressure-principles-balloon/
#5
http://sensing.konicaminolta.us/2013/01/how-color-affects-your-perception-of-food/
http://www.scientificamerican.com/article/experts-how-does-sight-smell-affect-taste/
http://newswatch.nationalgeographic.com/2013/04/12/what-you-see-is-what-you-taste-says-scientist/
#6
http://www.tastescience.com/abouttaste2.html
http://blog.odotech.com/bid/83308/The-perception-of-flavor-retronasal-olfaction
http://dwb.unl.edu/teacher/nsf/C10/C10Links/ericir.syr.edu/Projects/Newton/11/tstesmll.html
#7
http://www.exploratorium.edu/cooking/candy/candy-links.html
http://www.hobbyfarms.com/food-and-kitchen/candy-making.aspx
http://baking911.com/learn/baked-goods/candy
https://sites.google.com/site/chemistryofcandy/chemical-and-physical-changes-in-candy-making
#8
http://www.preparedpantry.com/whatisglutenandwhydoesitmatter.aspx
http://culinaryarts.about.com/od/bakingdesserts/p/gluten.htm
https://www.exploratorium.edu/cooking/bread/activity-gluten.html
http://www.finecooking.com/articles/what-is-gluten-food-science.aspx
