The science of a loaf of bread : the science of changing properties
(Book)
Author
Published
Pleasantville, N.Y. : Gareth Stevens Pub., 2009, c2008.
Status
Bordeaux - Kids Non-Fiction
j507.8 S6919s
1 available
j507.8 S6919s
1 available
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Bordeaux - Kids Non-Fiction | j507.8 S6919s | On Shelf |
| Main Library - Kids Non-Fiction | j507.8 S6919s | Checked Out |
More Details
Published
Pleasantville, N.Y. : Gareth Stevens Pub., 2009, c2008.
Format
Book
Physical Desc
32 pages : col. ill. ; 26 cm.
Language
English
Reading Level
MG
Level 5.5, 1 Points
Level 5.5, 1 Points
Lexile code
IG: Illustrated Guide
Lexile measure
810
Notes
General Note
First published in Great Britain.
Bibliography
Includes bibliographical references 9p. 31) and index.
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.
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Citations
APA Citation, 7th Edition (style guide)
Solway, A. (20092008). The science of a loaf of bread: the science of changing properties (North American ed.). Gareth Stevens Pub..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Solway, Andrew. 20092008. The Science of a Loaf of Bread: The Science of Changing Properties. Gareth Stevens Pub.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Solway, Andrew. The Science of a Loaf of Bread: The Science of Changing Properties Gareth Stevens Pub, 20092008.
MLA Citation, 9th Edition (style guide)Solway, Andrew. The Science of a Loaf of Bread: The Science of Changing Properties North American ed., Gareth Stevens Pub., 20092008.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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