From elastic deformation to flow in tempered chocolate
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DOI: 10.1122/1.5038253
Abstract: We characterize the yield behavior and flow curve of a commercially available, molten, tempered milk chocolate with a fat content of 30%, from rheological measurements performed with a rotational rheometer fitted with a four-bladed vane… read more here.
Keywords: deformation flow; elastic deformation; yield; tempered chocolate ... See more keywords