The science of a loaf of bread : the science of changing properties
(Book)
Author
Published
Pleasantville, N.Y. : Gareth Stevens Pub., 2009.
Format
Book
Edition
North American edition.
Accelerated Reader
IL: MG - BL: 5.5 - AR Pts: 1
Lexile measure
IG 810L
Status
Description
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Also in this Series
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Copies
| Location | Call Number | Status | Due Date |
|---|---|---|---|
| John & Judy Gay Library - Juvenile Nonfiction | J 507.8 SOL | Checked Out | June 26, 2024 |
More Details
Published
Pleasantville, N.Y. : Gareth Stevens Pub., 2009.
Edition
North American edition.
Physical Desc
32 pages : color illustrations ; 26 cm.
Language
English
Accelerated Reader
MG
Level 5.5, 1 Points
Level 5.5, 1 Points
Lexile code
IG
Lexile measure
810
Notes
General Note
First published in Great Britain.
Bibliography
Includes bibliographical references 9 pages 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.
Target Audience
IG810L,Lexile
Study Program Information
Accelerated Reader AR,MG,5.5,1,128891.
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Citations
APA Citation, 7th Edition (style guide)
Solway, A. (2009). The science of a loaf of bread: the science of changing properties (North American edition.). Gareth Stevens Pub..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Solway, Andrew. 2009. 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, 2009.
MLA Citation, 9th Edition (style guide)Solway, Andrew. The Science of a Loaf of Bread: The Science of Changing Properties North American edition., Gareth Stevens Pub., 2009.
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.