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Bibliografie

1. Kurtzman CP, Fell JW, 2006. "Yeast Systematics and Phylogeny—Implications of Molecular
Identification Methods for Studies in Ecology". Biodiversity and Ecophysiology of Yeasts, The Yeast
Handbook. Springer.

2. Moffat, Wicky; Walmsley, M. R. W. ,2006. "Understanding Lime Calcination Kinetics for Energy Cost
Reduction".

3. Young, Linda; Cauvain, Stanley P., 2007. Technology of Breadmaking. Berlin: Springer.

4. Reinhart, Peter, 2001. The bread baker's apprentice: mastering the art of extraordinary bread. Berkeley,
Calif: Ten Speed Press.

5. Gisslen, Wayne, 2008. Professional baking. New York: John Wiley.

6. Pasquali, Irene; Bettini, R.; Giordano, F., 2007. "Thermal behaviour of diclofenac, diclofenac sodium
and sodium bicarbonate compositions".

7. Pradyot, Patnaik (2003). Handbook of Inorganic Chemicals. The McGraw-Hill Companies.

8. Betzel, C.; Saenger, W.; Loewus, D., 1982. "Sodium Carbonate Heptahydrate". Acta Crystallographica
Section B. International Union of Crystallography

9. Arthur H, Watson K, 1976. "Thermal adaptation in yeast: growth temperatures, membrane lipid, and
cytochrome composition of psychrophilic, mesophilic, and thermophilic yeasts". Journal of Bacteriology

10. Van der Walt JP 1984. "The Yeasts: A Taxonomic Study" (3rd ed.). Amsterdam: Elsevier Science

11. Ross JP September 1997 "Going wild: wild yeast in nature"

12.Price C Fall 2015. "The healing power of compressed yeast". Distillations Magazine

13. Davidson, Alan 1999. The Oxford Companion to Food. Oxford University Press.

14. Young, Linda; Cauvain, Stanley P. 2007. Technology of Breadmaking. Berlin: Springer

15. Tannahill, Reay, 1973. Food in History. Stein and Day