Have you ever wondered why we put milk on cereal? Why not juice, water, or any of the other assorted liquids we consume daily? Well, these food scientists finally did the experiments to find out. Turns out that milk, due to its fat content, coats the cereal and keeps it from getting soggy as quickly as it does in pure water. Be sure to read on to the abstract below for some of our favorite examples of (U)nnecessary (A)cronyms (UA)!
Physical properties and microstructural changes during so
