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Más información sobre el libro
What makes popcorn pop? How does jelly jell? Why does bread rise? Experiment and find out. Your kitchen is a perfect laboratory for these thirty-nine easy and delicious science experiments with foodstuffs. Investigate starches, sugars, acids, bases, proteins, carbohydrates, emulsifiers, and more -- then eat the results! "This cheerily casual and inviting book is a first-rate introduction to the sciences of matter." --Scientific America
Compra de libros
Science Experiments You Can Eat, Vicki Cobb, Peter Lippman
- Idioma
- Publicado en
- 1991
- Encuadernación
- (Tapa blanda)
Métodos de pago
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- Idioma
- Inglés
- Autores
- Vicki Cobb, Peter Lippman
- Editorial
- Scholastic Inc
- Publicado en
- 1991
- Formato
- Tapa blanda
- Páginas
- 128
- ISBN10
- 0590453882
- ISBN13
- 9780590453882
- Categorías
- Etiquetas
- No ficción, Libros de cocina, Arte culinario & Gastronomía, Guías y Manuales, Ciencia, Comida
- Calificación
- 4,2 de 5
- Descripción
- What makes popcorn pop? How does jelly jell? Why does bread rise? Experiment and find out. Your kitchen is a perfect laboratory for these thirty-nine easy and delicious science experiments with foodstuffs. Investigate starches, sugars, acids, bases, proteins, carbohydrates, emulsifiers, and more -- then eat the results! "This cheerily casual and inviting book is a first-rate introduction to the sciences of matter." --Scientific America