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1 - 4 of 4 search results for KaKaoTalk:ZA31 24 24 |u:www.doitpoms.ac.uk where 0 match all words and 4 match some words.

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  2. Effect of micro-aeration on the mechanical behaviour of chocolates…

    https://www.doitpoms.ac.uk/tlplib/toughen/pdfs/d1fo00045d.pdf
    16 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

  3. UKCME

    https://www.doitpoms.ac.uk/about/dissem_files/UKCME_Cambridge_case_study_2008.pdf
    16 Nov 2023: The Summer School at Cambridge. 24. Students. 25. The Summer School at Cambridge.

  4. Application of a Tensile Test Method to Identify the Ductile-Brittle…

    https://www.doitpoms.ac.uk/tlplib/toughen/pdfs/foods-11-03218-v2.pdf
    16 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.

  5. 1577 Journal of Oleo ScienceCopyright ©2022 by Japan Oil ...

    https://www.doitpoms.ac.uk/tlplib/toughen/pdfs/71_ess22148.pdf
    16 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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