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
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
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Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content.
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.