Yield stress studies on molten chocolate
A study of the flow properties of four chocolate samples was conducted. These were commercial semi-sweet (HSS), milk chocolate (HMC) and two experimental samples (H1 and H2). The yield stress, an important quality indicator of the chocolate, was estimated from steady shearing flow data by extrapolat...
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| Language: | English |
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University of British Columbia
2010
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| Online Access: | http://hdl.handle.net/2429/29792 |