Now showing items 1-1 of 1

    • Rheological behaviour of chocolate at different temperatures 

      Kumbár, Vojtěch; Nedomová, Šárka; Ondrušíková, Sylvie; Polcar, Adam (Zdruzenie HACCP Consulting, 2018)
      The rheological behaviour of the chocolate at different temperatures was studied using a concentric cylinder viscometer with precision small samples adapter, temperature sensor and standard spindle. BIO chocolate (100% ...