Welcome back to this short, introductory series on the importance of triglycerides, heat, and choosing our ingredients wisely. In yesterday’s post, we looked at fatty acids and triglycerides, the importance of temperature, and why we need to be using a thermometer all the time when we’re formulating instead of guessing by touching or observing the…
This content is for $3 Level, $5 Level, and $10 Level members only.
Subscribe
Subscribe
Already a member? Log in here