Literature DB >> 27551102

Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level.

Rongjia Tao1, Hong Tang2, Kazi Tawhid-Al-Islam2, Enpeng Du2, Jeongyoon Kim2.   

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Year:  2016        PMID： 27551102      PMCID： PMC5018763          DOI： 10.1073/pnas.1610514113

Source DB:  PubMed          Journal:  Proc Natl Acad Sci U S A        ISSN： 0027-8424            Impact factor:   11.205


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  2 in total

1.  Electrorheology and classical processing as routes to produce chocolate.

Authors:  Paul R Smith
Journal:  Proc Natl Acad Sci U S A       Date:  2016-08-22       Impact factor: 11.205

2.  Electrorheology leads to healthier and tastier chocolate.

Authors:  Rongjia Tao; Hong Tang; Kazi Tawhid-Al-Islam; Enpeng Du; Jeongyoo Kim
Journal:  Proc Natl Acad Sci U S A       Date:  2016-06-20       Impact factor: 11.205
  2 in total

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