Here are the sources I used!

The Chemistry of Food and Nutrition: By Duncan A. W. (Book)
• “The History of the Metric System- Baking with Scales- food52” https://food52.com/blog/19615-scales-make-baking-easier-so-why-are-they-not-embraced-in-the-us (website)
• “The science behind cupcakes” – Yuppiechef Magazine https://www.yuppiechef.com/spatula/the-science-behind-cupcakes/ (website)
• “Chemical Reaction Involved in Making a Cake” – Sciencing https://sciencing.com/chemical-reactions-involved-baking-cake-7173041.html (website)
• “Chemical Changes: Crash Course Kids #19.2”-https://www.youtube.com/watch?v=37pir0ej_SE (video)
• “ALL ABOUT LEAVENING | baking soda, baking powder, yeast, and steam” – https://www.youtube.com/watch?v=g2DbJ-lKcE8 (video)
• “WHAT HAPPENS WHEN YOU PUT CAKE BATTER IN THE OVEN?” – Cake Chemistry http://cakechemistry.com/what-happens-when-you-put-cake-batter-in-the-oven/ (website)I

you can also use this link to see some more of my note-taking!

https://my.noodletools.com/web/bibliography.html