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Del i serien FUNdamental Hands On Science
Be a Food Scientist
Häftad, Engelska, 2024
149 kr
Skickas . Fri frakt för medlemmar vid köp för minst 249 kr.
Why does chocolate melt when it’s heated? Can a fried egg ever return to being liquid? Why do flour, eggs, and butter become crunchy cookies when combined? And why does lemon juice turn pasta into rainbow-coloured noodles? Working step-by-step through a series of accessible and fun experiments, young scientists will discover the science of “changing states of matter” and look at the foods we eat through new eyes. They will also get the chance to investigate the world of food technicians— the scientists that invent new tastes and foodstuffs for us to enjoy.
Produktinformation
- Utgivningsdatum2024-10-31
- Mått210 x 280 x 4 mm
- Vikt195 g
- FormatHäftad
- SpråkEngelska
- SerieFUNdamental Hands On Science
- Antal sidor32
- FörlagRuby Tuesday Books Ltd
- ISBN9781788564328
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