Uh oh, spaghetti-o! This is Sandra Tsing Loh with the Loh Down on Science. Foodies know, there’s a type of pasta for every occasion! Not just meat or cheese – we’re talking filters, biofuels, even wound healing! Really! But how do they get ‘em that small? Usually, we’d use nanofibers.
Continue readingNano-Noodles
