I once attended a water in food conference, at which someone was presenting a study of the stickiness of gummy bears From a quick Google Scholar search, it seems this is a legitimate area of research within the field of Confectionery Science & Technol
@eggertm @tharfagreinir @uorlyx Er þetta samt ekki meira svona fudge? https://t.co/ynYlFpjxi5
#LT [9/n] Surtout que notre milieu n'est pas de la gélatine dans de l'eau pure, mais en présence de beaucoup de sucres (glucose, saccharose, ...). Composition tirée de 📖 https://t.co/ePuz9imxui https://t.co/1Oydkl2p5X