Rheology of cocoa butter

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dc.contributor.authorKim Mishraa
dc.contributor.authorLucas Kohler
dc.contributor.authorNico Kummera
dc.date.accessioned2021-12-03T08:41:17Z
dc.date.available2021-12-03T08:41:17Z
dc.date.issued2021
dc.identifier.citationJournal ofFood Engineering 305(2021)110598en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8457
dc.language.isoenen_US
dc.subjectRheologyen_US
dc.subjectThixotropyen_US
dc.subjectUVP-PD in-line rheometryen_US
dc.subjectCapillary rheometryen_US
dc.subjectHerschel-Bulkley fluiden_US
dc.subjectCrystal-melt suspensionen_US
dc.subjectFractal dimensionen_US
dc.subjectJammed suspensionen_US
dc.subjectSingle crystal AFMen_US
dc.titleRheology of cocoa butteren_US
dc.typeArticleen_US

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