The science in - a loaf of bread

Explores the reasons why we eat bread, looks closely at the key ingredients used to make a dough and investigates the chemical changes that take place when stodgy dough is turned into a solid, crusty loaf of bread. Suggested level: primary, intermediate.

שנה

2008

שפה

English

סדרה

The science in

הוצאה

Franklin Watts

מהדורות

1

עמודים

32

ISBN

9780749682385

מקור הנתונים: Wikidata