Answer:
Butter and stick margarines, for example, are brittle when cold from the refrigerator. They gradually become more spreadable as they approach room temperature, because some of the fat crystals melt as the margarine becomes warmer
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Answer:
Butter and stick margarines, for example, are brittle when cold from the refrigerator. They gradually become more spreadable as they approach room temperature, because some of the fat crystals melt as the margarine becomes warmer