Active maintenance of these web resources ceased in 2012 and they will not be updated. They are posted for archival purposes only. |
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 Cathy Rohrer Posts: 584 Joined: 2/6/2007
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This article discusses the composition and microstructure of chocolate along with the impact of cold extrusion on the resulting chocolate microstructure and mechanical properties. Includes graphs and micrographs.
Citation: Chen, Y.W. and Mackley, M.R., “Flexible Chocolate,” Soft Matter, 2006, Vol. 2, 304-309. Find Article For a layman's online tutorial on chocolate processing, see E. Davies, "Chocolate in bloom," chembytes e-zine, No. 6, June 2001. Access Tutorial |
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