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Food scientists tackle the mystery of bubbles

April 4, 2011 in Worthington Daily Globe

University of Manitoba professor to speak Thursday at Bioscience Conference
WORTHINGTON Beer, bread, breakfast cereal, ice cream and apples all contain a common, simple element most people don’t think about bubbles.
Though they might seem unimportant, bubbles are what give many foods the right texture, and studying them will potentially lead to important advances in food science and the food industry.
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