<span>Primeiro non rematar a súa pregunta , entón eu non sei como realmente te responder .
segundo para cambiar a súa pregunta usar o botón de editar , entón eu vou editar a miña resposta .
Espero axudar !
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Answer:
Yes there will be a slight difference in texture but ultimately it is a acceptable substitution. Just make sure to look at the recipe. It depends on how much fat and moisture that milk is contributing to the overall batter or food
Answer:
The polarity of the phospholipid makes it ideal for a building block of cell membranes.
Explanation:
There is the tails which are hydrophobic (water fearing) and the heads which are hydrophilic (water loving). These properties of phospholipids allow the tails to go towards eachother and heads to face the water which maintains a solid structure allowing certain materials to pass through.
