DETERMINATION OF CHOCOLATE VISCOSITY

By C. Servais, H. Ranc, I. Roberts. 2003

160 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Food Science

View Paper: https://www.semanticscholar.org/paper/b4a9882bddfa4fc91236fc0140f3128e12c8e8a0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Fluid Flow and Transfer Processes

1. Gurbuz Gunes
2. Ahmet Sokmen

In Food Science

1. M. A. Rao
2. Gurbuz Gunes
3. Ahmet Sokmen

Citations in the corpus

• Flow and Functional Models for Rheological Properties of Fluid Foods (2014, background): “However, it was suggested that the vane yield stress would be a more reliable measure ofthe yield stress ofchocolate and cocoa products ( Servais et al., 2004 ).”
• Influence of some bulk sweeteners on rheological properties of chocolate (2006, methodology): “However, the model requires a lower amount of particles than that is present in chocolate, and does not produce acceptable reproducibility (Aeschlimann & Beckett, 2000; Bouzas & Brown, 1995; Servais et al., 2004).”