There are few things that go as well together as an ice cream cone and a hot summer's day, but it can be a race against the clock to get the sweet treat down before it turns into a sticky mess. Such disasters could become a thing of the past thanks to scientists in Scotland who have discovered a naturally-occurring protein that can be added to ice cream to make it melt more slowly.
.. Continue Reading Naturally-occurring protein has melting ice cream problem lickedSection: Science
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from Gizmag Emerging Technology Magazine http://ift.tt/1Ujf4r6
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