研究人员用香蕉植物纤维创造耐融冰淇淋,提高储量寿命和质地。 Researchers create melt-resistant ice cream with banana plant fibers, enhancing shelf life and texture.

Robin Zuluaga Gallego博士和Jorge A. Velásquez博士正在制作抗融冰淇淋,用香蕉植物纤维取代脂肪,提高储存寿命和质地。 Researchers Dr. Robin Zuluaga Gallego & Jorge A. Velásquez are creating a melt-resistant ice cream, replacing fat with banana plant fibers, enhancing shelf life & texture. 这可能导致更令人愉快的经历,特别是在温暖的天气中,并可能给健康带来潜在好处。 This could lead to a more enjoyable experience, particularly in warm weather, with potential health benefits. 美国平均每年消费23磅冰淇淋,这种创新会影响它们的消费。 The average American consumes 23 pounds of ice cream annually, and this innovation could impact their consumption.