ETH Zurich
ETH Zurich scientists give lentils a meat-like texture
ETH Zurich researchers have developed a freezing technique that gives lentils and other pulses a fibrous, meat-like texture.
about 2 months ago · 1 source
science
Swiss Scientists Unlock Beer Foam Mystery
ETH Zurich researchers reveal breakthrough findings on beer foam stability after seven years of study, with implications for brewing industry.
SWI swissinfo.ch
