Building on Ig Nobel-winning cereal soggification research

There’s news about soggy-cereal research — a study called “Crunchiness Loss and Moisture Toughening in Puffed Cereals and Snacks,” by Micha Peleg, published in the Journal of Food Science, epub July 29, 2015. Peleg, at the University of Massachusetts, builds on the research of — among others — 1995 Ig Nobel Nutrition Prize winners D.M.R. Georget, R. Parker, […]