The Development of Chemical Leaveners: Ash, Antlers and Aerated Salt. Petits Propos Culinaires, [S. l.], p. 78–91, 2015. DOI: 10.1558/ppc.28354. Disponível em: https://journal.equinoxpub.com/ppc/article/view/28354.. Acesso em: 16 jul. 2024.