@article{340241, recid = {340241}, author = {Solway, Andrew.}, title = {The science of a loaf of bread : the science of changing properties /}, publisher = {Gareth Stevens Pub.,}, address = {Pleasantville, N.Y. :}, pages = {32 p. :}, year = {2009}, note = {First published in Great Britain.}, abstract = {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.}, url = {http://library.usi.edu/record/340241}, }