Cake
Each fat and oil have a range of physical, chemical and compositional parameters. Their important physicochemical properties are melting point, polymorphism, solid fat content and fatty acid composition.
Posted
in
by
appdev2098
Tags:
Your email address will not be published. Required fields are marked *
Comment *
Name *
Email *
Website
Save my name, email, and website in this browser for the next time I comment.
Leave a Reply