Name: Candy Bites: The Science of Sweets (en Inglés)
Price: 139.99 PEN
Availability: InStock
Author: Hartel, Richard W. ; Hartel, Annakate
ISBN: 9781461493822

portada Candy Bites: The Science of Sweets (en Inglés)

Formato

Libro Físico

Autor

Richard W. Hartel

Annakate Hartel

Editorial

Copernicus Books

Categoría

Ciencia y Matemáticas

Año

2014

Idioma

Inglés

N° páginas

269

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 1.6 cm

Peso

0.44 kg.

ISBN13

9781461493822

N° edición

2014

Candy Bites: The Science of Sweets (en Inglés)

Richard W. Hartel (Autor) · Annakate Hartel (Autor) · Copernicus Books · Tapa Blanda

Libro Nuevo

S/ 139,99

S/ 279,97

Ahorras: S/ 139,99

50% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Lunes 17 de Junio y el Lunes 01 de Julio.

Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.

Reseña del libro "Candy Bites: The Science of Sweets (en Inglés)"

This delicious new book reveals the fascinating science behind some of our favorite candies. If you've ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called 'sugar high' and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy.Written in an engaging, accessible and humorous style that makes you laugh as you learn, Candy Bites doesn't shy away from the hard facts or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.