A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
source https://www.sciencedaily.com/releases/2025/04/250408121847.htm
CERN eggheads burn AI into silicon to stem data deluge
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The operating system of the universe isn’t going to debug itself
*feature* CERN is nothing like today's agentic AI jockeys, who mostly rely
on pre-set we...
6 hours ago
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