Literature DB >> 27551103

Electrorheology and classical processing as routes to produce chocolate.

Paul R Smith1.   

Abstract

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Year:  2016        PMID： 27551103      PMCID： PMC5018782          DOI： 10.1073/pnas.1610215113

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

Review 1.  The selling of olestra.

Authors:  M Nestle
Journal:  Public Health Rep       Date:  1998 Nov-Dec       Impact factor: 2.792

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
  1 in total

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

Authors:  Rongjia Tao; Hong Tang; Kazi Tawhid-Al-Islam; Enpeng Du; Jeongyoon Kim
Journal:  Proc Natl Acad Sci U S A       Date:  2016-08-22       Impact factor: 11.205
  1 in total

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