Sections

Weather Forecast

Close
Advertisement

Food scientists tackle the mystery of bubbles

Email News Alerts

WORTHINGTON -- Beer, bread, breakfast cereal, ice cream and apples all contain a common, simple element most people don't think about -- bubbles.

Advertisement

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.

Get the full story
Subscribe or Log In

Are you a newspaper subscriber but you don't have a Digital Access account yet? Activate your account.

You will need your subscription account number and phone number. Not sure if you have an account? Email us or call (800) 274-5445 and we can help you.

Advertisement
Advertisement
randomness