Food science : kitchen mysteries revealed.
This program shows why we whip cream and beat eggs. Why onions cause tears and what causes bread to rise, popcorn pop, and gelatin gel. Simple language explains complex scientific phenomena
| Corporate Author: | |
|---|---|
| Published: |
Lake Zurich,IL.:
Learning Seed,
2000.
|
| Subjects: |
| Summary: | This program shows why we whip cream and beat eggs. Why onions cause tears and what causes bread to rise, popcorn pop, and gelatin gel. Simple language explains complex scientific phenomena |
|---|---|
| Physical Description: | 1 videodisc ( 21 min.): sd., col.; 4 3/4 in. |
| Format: | DVD |