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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: 17. Micro-bubbles dispersed into a chocolate network greatlyinfluence the material microstructure and the dispersioncharacteristics of the solid particles found in the chocolate.20. ... The geometries, which were provided by Nestlé, werecylindrical -
UKCME
https://www.doitpoms.ac.uk/about/dissem_files/UKCME_Cambridge_case_study_2008.pdf16 Nov 2023: Evaluation Notes, Summer 2006). The Summer School at Cambridge. 20. g Progress.
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