Displaying 1 of 1 2009 Formato: Book Autor: Solway, Andrew. Título: The science of a loaf of bread : the science of changing properties / by Andrew Solway. Edición: North American ed. Editorial, Fecha: Pleasantville, N.Y. : Gareth Stevens Pub., 2009. Descripción: 32 pages : color illustrations ; 26 cm. Resumen: 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. Serie: The science of ... Gareth Stevens learning library Gareth Stevens learning library. Science of-- Temas: Matter -- Properties -- Experiments -- Juvenile literature. Science -- Experiments -- Juvenile literature. Cooking (Bread) -- Juvenile literature. Bread -- Experiments -- Juvenile literature. Notas: Originally published in Great Britain. Includes bibliographical references 9p. 31) and index. Contenido: Bread basics -- Slice of life -- Let's bake bread! -- Flour power -- Yeast in action -- From flour to dough -- On the rise -- Into the oven -- No baker's yeast -- Bread on a big scale -- In your breadbasket -- Physical changes -- Chemical changes. Sitio web: Table of contents LCCN: 2008034031 ISBN: 9781433900433 1433900432 Otro número: 239238411 Disponibilidad en sistema: 1 Reservas vigentes: 0 N.º de artículos locales: 1 Número de control: 251851 N.º de artículos locales en: 1 N.º de artículos del sistema en: 1 Número de clasificación: j 507.8 Solway Hacer solicitud Agregar a Mi lista Expand All | Collapse All Disponibilidad Buscar en el mapa Sugerencias y más Displaying 1 of 1
