Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content. [electronic resource]

By: Contributor(s): Producer: 20200313Description: 10303-10308 p. digitalISSN:
  • 1091-6490
Online resources: In: Proceedings of the National Academy of Sciences of the United States of America vol. 116
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.

There are no comments on this title.

to post a comment.