Sagot :
Answer:
water to ice
cornstarch
liquid to crystal
seawater to salt
milk to tofu
Explanation:
freezing
non newtonian
crystallization
due to drying
due to fermentation
Answer:
water to ice
cornstarch
liquid to crystal
seawater to salt
milk to tofu
Explanation:
freezing
non newtonian
crystallization
due to drying
due to fermentation