blood coagulates
milk coagulates
protein coagulates
quickly coagulates
coagulates into clots
coagulates rapidly
coagulates under heat
coagulates in solution
coagulates with acid
when the milk coagulates, it forms curds.
the blood quickly coagulates to stop the bleeding.
as the temperature drops, the fat in the soup coagulates.
in the presence of acid, the protein coagulates.
the jelly coagulates as it cools down.
the mixture coagulates after being heated.
coagulates of oil can create a thick layer on the surface.
when the egg whites are whipped, they coagulate into a foam.
the cheese coagulates after the rennet is added.
during cooking, the starch in the sauce coagulates.
blood coagulates
milk coagulates
protein coagulates
quickly coagulates
coagulates into clots
coagulates rapidly
coagulates under heat
coagulates in solution
coagulates with acid
when the milk coagulates, it forms curds.
the blood quickly coagulates to stop the bleeding.
as the temperature drops, the fat in the soup coagulates.
in the presence of acid, the protein coagulates.
the jelly coagulates as it cools down.
the mixture coagulates after being heated.
coagulates of oil can create a thick layer on the surface.
when the egg whites are whipped, they coagulate into a foam.
the cheese coagulates after the rennet is added.
during cooking, the starch in the sauce coagulates.
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