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The second workbook in the series covers water properties, dispersions, water activity, boiling and steam, and ice.

The second workbook, Introduction to Food Science: Water, covers water properties, solutions and dispersions, water activity, boiling and steam, and ice. Multiple activities, including 18 kitchen experiments, in-depth assignments, journaling ideas, and course review material, are included. This workbook builds on the first Edible Knowledge® workbook—Introduction to Food Science: An Overview—in which one chapter was dedicated to an opening review of water. This specialized workbook goes into much greater depth about the many aspects of water and its effect on our food.