The Science In a Loaf of Bread: The Science of Changing Materials and More (The Science In)
by Andrew Solway
The Science In
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Description
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. Learn about the physical and chemical changes that happen between the mixing bowl and the serving plate.Tags
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Author Information
115 Works 1,614 Members
An award-winning nonfiction author and a science editor, Andrew Solway has written more than 70 books for children.
Series
Common Knowledge
- Canonical title
- The Science In a Loaf of Bread: The Science of Changing Materials and More (The Science In) (The Science In)
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- Languages
- English
- Media
- Paper
- ISBNs
- 2
