TY  - BOOK
N2  - 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.
AB  - 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.
T1  - The science of a loaf of bread :the science of changing properties /
DA  - 2009, c2008.
CY  - Pleasantville, N.Y. :
AU  - Solway, Andrew.
ET  - North American ed.
CN  - QC173.36
CN  - QC173.36
PB  - Gareth Stevens Pub.,
PP  - Pleasantville, N.Y. :
PY  - 2009, c2008.
N1  - First published in Great Britain.
ID  - 340241
KW  - Matter
KW  - Science
KW  - Cooking (Bread)
KW  - Bread
KW  - Matter
KW  - Science
KW  - Bread
SN  - 9781433900433 (alk. paper)
SN  - 1433900432 (alk. paper)
TI  - The science of a loaf of bread :the science of changing properties /
LK  - http://www.loc.gov/catdir/toc/ecip0824/2008034031.html
UR  - http://www.loc.gov/catdir/toc/ecip0824/2008034031.html
ER  -