being the predominant saturated and unsaturated fatty acids, respectively. The effect of heat on butter during its processing into ghee was minimal with no major differences being observed in the chemical and physical characteristics of either butter or ghee samples prepared from it.
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Hey why the 3 physical and chemical?
Anyway:->
being the predominant saturated and unsaturated fatty acids, respectively. The effect of heat on butter during its processing into ghee was minimal with no major differences being observed in the chemical and physical characteristics of either butter or ghee samples prepared from it.