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- Date: 2023
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Effect of micro-aeration on the mechanical behaviour of chocolates…
https://www.doitpoms.ac.uk/tlplib/toughen/pdfs/d1fo00045d.pdf16 Aug 2023: It has been well established that the microstructure of cho-colate significantly impacts the macroscopic rheological behav-iour of the material22,24,25 and textural attributes such as hard-ness and ... The outcome showed a viscosityvalue of 7.21 Pa s and -
UKCME
https://www.doitpoms.ac.uk/about/dissem_files/UKCME_Cambridge_case_study_2008.pdf16 Nov 2023: The Summer School at Cambridge. 24. Students. 25. The Summer School at Cambridge. -
Application of a Tensile Test Method to Identify the Ductile-Brittle…
https://www.doitpoms.ac.uk/tlplib/toughen/pdfs/foods-11-03218-v2.pdf16 Aug 2023: 24 hat room temperature. Small parts of the caramel were kept in box-shaped containers. ... 24 h at room temperature. Small parts of the caramel were kept in box-shaped containers. -
1577 Journal of Oleo ScienceCopyright ©2022 by Japan Oil ...
https://www.doitpoms.ac.uk/tlplib/toughen/pdfs/71_ess22148.pdf16 Aug 2023: doi:10.3168/jds.S0022-0302(04)73137-9. 24) Afoakwa, E.O.; Paterson, A.; Fowler, M. Factors influ-encing rheological and textural qualities in chocolate-a review. ... doi:10.1109/24.257775. 27) Beckett, B.Sc.; Stephen, T. Industrial Chocolate
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