Chocolate flow properties

  • J. Chevalley

Abstract

In this chapter the flow properties of chocolate will be limited to those of its liquid state. We will discuss (i) flow behaviour (Bingham and Casson models); (ii) flow measurement; and (iii) factors influencing flow properties.

Keywords

Sugar Sucrose Torque Lactate Petroleum 

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • J. Chevalley

There are no affiliations available

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