Turkish Delight: A non-Newtonian pseudoplastic foodstuff

The Rheological Properties of Turkish Delight

A paper investigating the gloopiness (“Structural and thermal properties”) of Turkish Delight at different temperatures. It is, apparently, a non-newtonian pseudoplastic foodstuff.

Seriously. There are people out there being paid to squidge Turkish Delight (or ‘TD’ as they call in the paper, presumably because nothing sounds more sciency than gratuitous abbreviation) for a living.

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