Banana plant extract could be key to creamier, longer lasting ice cream Scientists say they are closing in on a cool solution to a sticky problem. They've found that adding tiny cellulose fibers extracted from banana plant waste to ice cream could slow melting, increase shelf life and potentially replace fats used to make the tasty treat. http://ift.tt/eA8V8J
Wednesday, 21 March 2018
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# Latest Science News -- ScienceDaily
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