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Savour the moment: Ice-cream that takes longer to melt

Researchers found that a protein called Bs1A can be used to create ice-cream which takes longer to melt
Cait MacPhee and her physicists’ team from Edinburgh and Dundee universities worked on a protein, called Bs1A (naturally present in some foods) and its potential uses.

Researchers found that the protein can be used to create ice-cream which takes longer to melt and developed a method. They...

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