The Science of Pizza: The Molecular Origins of Cheese, Bread, and Digestion Using Interactive Activities for the General Public-Reference-Cited by-同舟云学术

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The Science of Pizza: The Molecular Origins of Cheese, Bread, and Digestion Using Interactive Activities for the General Public

Published:2010-09-24 Issue:4 Volume:9 Page:106-112
ISSN:1541-4329
Container-title:Journal of Food Science Education
language:en
Short-container-title:

Author:

Rowat Amy C.,Rosenberg Daniel,Hollar Kathryn A.,Stone Howard A.

Publisher

Wiley

Subject

Education,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4329.2010.00101.x/fullpdf

Reference10 articles.

1. Innovation in large lectures - teaching for active learning;Ebert-May;Bioscience,1997

2. Learning and teaching styles in engineering education;Felder;Engr Educ,1988

3. Excuse me, you’re cramping my style: kinesthetics for the classroom;Gage;English J,1995

4. A study of the latent effects of family learning courses in Sisence;Gennaro;Curator,1986

5. Scientific teaching;Handelsman;Science,2004

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2. Gastrophysics of the Oral Cavity;Current Pharmaceutical Design;2016-04-27

3. The molecules we eat: Food as a medium to communicate science;Flavour;2013-01-09

4. The emerging science of gastrophysics and its application to the algal cuisine;Flavour;2012-04-04

5. Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM);Journal of Food Science Education;2012-04

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