Abstract
In the previous chapter, we explored how butter was made. Now we’re ready to take on spreadability. Why does butter right out of the refrigerator tear apart a normal piece of bread, but margarine doesn’t?
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© 2008 Springer Science+Business Media, LLC
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Hartel, R.W., Hartel, A. (2008). What Side Is Your Bread Buttered On?. In: Food Bites. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75845-9_15
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DOI: https://doi.org/10.1007/978-0-387-75845-9_15
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