APA

Blanco E., Hodgson D. J. M., Hermes M., Besseling R., Hunter G. L., Chaikin P. M., Cates M. E., Van Damme I. & Poon W. C. K. (20200313). Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content. : Proceedings of the National Academy of Sciences of the United States of America.

Chicago

Blanco Elena, Hodgson Daniel J M, Hermes Michiel, Besseling Rut, Hunter Gary L, Chaikin Paul M, Cates Michael E, Van Damme Isabella and Poon Wilson C K. 20200313. Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content. : Proceedings of the National Academy of Sciences of the United States of America.

Harvard

Blanco E., Hodgson D. J. M., Hermes M., Besseling R., Hunter G. L., Chaikin P. M., Cates M. E., Van Damme I. and Poon W. C. K. (20200313). Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content. : Proceedings of the National Academy of Sciences of the United States of America.

MLA

Blanco Elena, Hodgson Daniel J M, Hermes Michiel, Besseling Rut, Hunter Gary L, Chaikin Paul M, Cates Michael E, Van Damme Isabella and Poon Wilson C K. Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content. : Proceedings of the National Academy of Sciences of the United States of America. 20200313.