Bennett, C. O. and J. E. Myers, Momentum, Heat, and Mass Transfer, 3rd Ed., McGraw-Hill, Inc., New York, 1982.

Bennion, Edmund B., Breadmaking: Its Principles and Practice, 4th Ed., Oxford University Press, London, 1967.

Charm, Stanley E., Fundamentals of Food Engineering, Avi Publishing Company, Westport, Connecticut, 1976.

Felder, Richard M. and Ronald W. Rousseau, Elementary Principles of Chemical Processes, 2nd Ed., John Wiley & Sons, New York, 1986.

Fogler, H. Scott, Elements of Chemical Reaction Engineering, 2nd Ed., Prentice Hall PTR, Upper Saddle River, New Jersey, 1992.

Garard, I. D., Introductory Food Chemistry, Avi Publishing Company, Westport, Connecticut, 1976.

Hillman, Howard, The Gourmet Guide to Beer, Facts on File Publications, New York, 1987.

Hillman, Howard, Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen, Revised Edition, Houghton Mifflin Company, Boston, 1989.

Janson, Lee W., Ph.D., Brew Chem 101: The Basics of Homebrewing Chemistry, Storey Communications, Inc., Pownal, Vermont, 1996.

Nichols, H. L. Jr., Cooking with Understanding, North Castle Books, Greenwich, Connecticut, 1971.

Perry, Robert H. and Don W. Green, Perry's Chemical Engineers' Handbook, 6th Ed., McGraw-Hill Book Company, New York, 1984.

Smith, J. M. and H. C. Van Ness, Introduction to Chemical Engineering Thermodynamics, 4th Ed., McGraw-Hill, Inc., New York, 1987.

Treybal, Robert E., Mass-Transfer Operations, 3rd Ed., McGraw-Hill, Inc., New York, 1980.

[Introduction | Kinetics | Heat Transfer | Mass Transfer | Bibliography]

This project was funded in part by the National Science Foundation and is advised by Dr. Masel and Dr. Blowers at the University of Illinois.

2007 Arizona Board of Regents for The University of Arizona