Angel food cake - Wikipedia

^ a b c Davidson, Alan, and Tom Jaine. The Oxford companion to food. Oxford University Press, USA, 2006. 805. Print. Retrieved August 9, 2010. Google Books ^ a b .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Fertig, Judith (October 25, 2003). All-American Desserts. ISBN 1-55832-191-8. ^ a b Researching Food History: Angel food cake ^ Stewart, Isabella Graham Duffield; Sill, Sally B.; Duffield, Mary B. (1878). The Home Messenger Book of Tested Receipts. Detroit: E.B. Smith & Company, Detroit. p. 169. ^ a b c Castella, Krystina (2012-01-03). A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far; Honey cakes to flat cakes, fritters to chiffons, tartes to tortes, meringues to mooncakes, fruit cakes to spice cakes. Storey Publishing. p. 34. ISBN 9781603424462. ^ a b c d e f g h i j k l m n o p The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production)(3rd ed.). (2007). Delhi, India: Publication Division, National Institute of Industrial Research. ^ a b c d e f g h i j k l m n o p Foegeding, E., Luck, P., & Davis, J. (2006). Factors determining the physical properties of protein foams. Food Hydrocolloids, 20(2-3), 284-292. ^ a b c d e Suas, M. (2009). Advanced bread and pastry: A professional approach. Detroit: Delmar Cengage Learning. ^ a b c d e f g Figoni, P. (2011). How baking works: Exploring the fundamentals of baking science (2nd ed.). Hoboken, NJ: John Wiley & Sons. ^ Weiser, T. (2016, February 16). What's the Difference Between Bundt Pans, Sponge Cake Pans, and Chiffon Pans? Retrieved December 10, 2016, from http://www.thekitchn.com/whats-the-difference-between-bundt-pans-sponge-cake-pans-and-chiffon-pans-228096 ^ Oulton, R. (2004, June 26). Angel Food Cake. Retrieved December 13, 2016, from http://www.cooksinfo.com/angel-food-cake ^ Ettelaie, R., Dickinson, E., Du, Z., & Murray, B. S. (2003). Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces. Journal of Colloid and Interface Science, 263(1), 47-58. ^ Fennema, O. R. (1996). Food Chemistry(3rd ed.), 197, New York: Marcel Dekker. ^ a b c d e f g h i Ma, S., Padrnos, D. F., & Washba, I. J. (1972). U.S. Patent No. US 3653917 A. Washington, DC: U.S. Patent and Trademark Office.