Why people prefer certain foods over others depends largely on a combination of taste and texture. While taste sensations are fairly well understood, scientists are just beginning to unravel the mystery of food texture. Now, researchers at the Monell Chemical Senses Center in Philadelphia have found that an enzyme in saliva called amylase, which breaks [...]
Continue reading...Sunday, May 30, 2010
Despite a slew of scoops already in the county, frozen yogurt chains seem to be making a comeback from their early ’90s heyday, with plans to build out even more locations in the next few years. Full Story: HometownAnnapolis.com
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Wednesday, November 10, 2010
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