The Science of a Loaf of Bread: The Science of Changing Properties

by Andrew Solway

Bread is a staple food in many countries. Just a few simple ingredients-flour, yeast, and water-become a crusty, tasty loaf in the oven. Are you hungry for the facts? Bite into The Science of a Loaf... This description may be from another edition of this product.

• Format: Library Binding
• Language: English
• ISBN: 1433900432
• ISBN13: 9781433900433
• Release Date: January 2009
• Publisher: Gareth Stevens Publishing
• Length: 32 Pages
• Weight: 0.35 lbs.
• Dimensions: 0.3" x 7.8" x 10.0"
• Age Range: 8 to 11 years
• Grade Range: Grades 3 to 6