For IIR members only

Briefs: Ice cream scoops

<

__truncato_root__>A new edible antifreeze developed by a US researcher could keep ice cream smooth and tasty by preventing the formation of gritty crystals when the ice cream is subjected to sudden temperature fluctuation. The antifreeze contains proteins similar to those that enable snow fleas ...

IIR members only

You must be an IIR member to read the rest of this article.

Members benefit from exclusive advantages and services.

To find out more, please click on the link below:


Already a member?