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