The Science of a Loaf of Bread: The Science of Changing Properties
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Book Description
Bread is a staple food in many countries. Just a few simple ingredientsflour, yeast, and waterbecome a crusty, tasty loaf in the oven. Are you hungry for the facts? Bite into The Science of a Loaf of Bread to learn about the physical and chemical changes that happen between the mixing bowl and the serving plate.
Book Information
Publisher | Gareth Stevens Publishing |
Binding | Library Binding (2 editions) |
Reading Level | Ages 9-12 |
# of Pages | 32 |
ISBN-10 | 1433900432 |
ISBN-13 | 978-1433900433 |
Publication Date | 01/2009 |
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