Determination of chocolate viscosity

Journal of Texture Studies

Volumn 34, Issue 5-6, 2003, Pages 467-497

  Servais, C ^a   Ranc, H ^a   Roberts, I D ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

FRACTALS; MOLDING; QUALITY CONTROL; RHEOMETERS; SHEAR STRESS; VISCOSITY; YIELD STRESS;

SHEAR RATE; SHEAR VISCOSITY;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 1642603880     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2003.tb01077.x     Document Type: Article

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