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Researchers have suggested that caramel has a similar structure to rubber after studying how its composition affects how it flows. Despite the complexity of the sticky sweet, the team found a common model from polymer science fits the viscoelastic behaviour of caramels
Researchers have suggested that caramel has a similar structure to rubber after studying how its composition affects how it flows. Despite the complexity of the sticky sweet, the team found a common model from polymer science fits the viscoelastic behaviour of caramels
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