01679nam a2200325 ia4500003000400000005001700004008004100021020003900062040002900101082001300130090001900143100003300162245013400195264007300329264001100402300004700413336002100460337002500481338002300506490003400529500002000563520056600583650003901149650004101188700003201229700002901261830003301290942001101323999001901334OSt20260707170634.0260707t20242024enko   br     001 0 eng d  a9781788564328cRM71.40qpaperback   aPPAK beng cPPAK erda 04223a664 00a664 bOWE dK 1 aOwen, Ruth,d1967-eauthor. 10aBe a Food SCIENTIST : b• Question • Experiment • Discover / cBy Ruth Owen ; Editor: Mark J. Sachner ; Design: Tammy West  1a[Tunbridge Wells, Kent, England] : bRuby Tuesday Books Ltd., c2024 4c©2024  a32 pages : bcolour photographs ; c28 cm   atext2rdacontent  aunmediated2rdamedia  avolume2rdacarrier1 aFUNdamental Hands-On-Science   aIncludes index.  aWhy 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.
10aFood science vJuvenile literature20aFood technologyvJuvenile literature1 aSachner, Mark J.,eeditor. 1 aWest, Tammy,edesigner.  0aFundamental hands-on science  2ddccB  c204733d204733