Shear Rheology of Molten Crumb Chocolate

J.E. Taylor, I.V. Damme, Michael Johns, A.F. Routh, D.I. Wilson

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@article{0e35a0b83a794d849a7c0c640ec7f3df,

title = "Shear Rheology of Molten Crumb Chocolate",

author = "J.E. Taylor and I.V. Damme and Michael Johns and A.F. Routh and D.I. Wilson",

year = "2009",

doi = "10.1111/j.1750-3841.2008.01041.x",

language = "English",

volume = "74",

pages = "E55--E61",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "2",

}

TY - JOUR

T1 - Shear Rheology of Molten Crumb Chocolate

AU - Taylor, J.E.

AU - Damme, I.V.

AU - Johns, Michael

AU - Routh, A.F.

AU - Wilson, D.I.

PY - 2009

Y1 - 2009

U2 - 10.1111/j.1750-3841.2008.01041.x

DO - 10.1111/j.1750-3841.2008.01041.x

M3 - Article

C2 - 19323742

SN - 0022-1147

VL - 74

SP - E55-E61

JO - Journal of Food Science

JF - Journal of Food Science

IS - 2

ER -