Shear Rheology of Molten Crumb Chocolate

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

    Research output: Contribution to journalArticle

    31 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)E55-E61
    JournalJournal of Food Science
    Volume74
    Issue number2
    DOIs
    Publication statusPublished - 2009

    Cite this

    Taylor, J. E., Damme, I. V., Johns, M., Routh, A. F., & Wilson, D. I. (2009). Shear Rheology of Molten Crumb Chocolate. Journal of Food Science, 74(2), E55-E61. https://doi.org/10.1111/j.1750-3841.2008.01041.x
    Taylor, J.E. ; Damme, I.V. ; Johns, Michael ; Routh, A.F. ; Wilson, D.I. / Shear Rheology of Molten Crumb Chocolate. In: Journal of Food Science. 2009 ; Vol. 74, No. 2. pp. E55-E61.
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    author = "J.E. Taylor and I.V. Damme and Michael Johns and A.F. Routh and D.I. Wilson",
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    Taylor, JE, Damme, IV, Johns, M, Routh, AF & Wilson, DI 2009, 'Shear Rheology of Molten Crumb Chocolate' Journal of Food Science, vol. 74, no. 2, pp. E55-E61. https://doi.org/10.1111/j.1750-3841.2008.01041.x

    Shear Rheology of Molten Crumb Chocolate. / Taylor, J.E.; Damme, I.V.; Johns, Michael; Routh, A.F.; Wilson, D.I.

    In: Journal of Food Science, Vol. 74, No. 2, 2009, p. E55-E61.

    Research output: Contribution to journalArticle

    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

    VL - 74

    SP - E55-E61

    JO - Journal of Food Science

    JF - Journal of Food Science

    SN - 0022-1147

    IS - 2

    ER -