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2018, Piergiorgio Giorilli, Il grande libro del pane, Kindle edition, Milan: Gribaudo, →ISBN:
Gli impasti a base di biga hanno particolari proprietà viscoso-elastiche e risultano particolarmente lisci ed estensibili. […] Infatti spesso per realizzare le ricette, come pasta dura o pane pugliese, vengono utilizzate tutte e due, sia biga sia pasta di riporto, in modo da sfruttare le peculiarità di ambedue le paste.
“biga”, in Charlton T. Lewis (1891) An Elementary Latin Dictionary, New York: Harper & Brothers
biga in Charles du Fresne du Cange’s Glossarium Mediæ et Infimæ Latinitatis (augmented edition with additions by D. P. Carpenterius, Adelungius and others, edited by Léopold Favre, 1883–1887)
“biga”, in Harry Thurston Peck, editor (1898), Harper's Dictionary of Classical Antiquities, New York: Harper & Brothers
“biga”, in William Smith et al., editor (1890), A Dictionary of Greek and Roman Antiquities, London: William Wayte. G. E. Marindin