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Y. Y. Peng
Y. Y. Peng
Northwestern University
Dark chocolate
Dielectric
Food science
Food rheology
Materials science
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Rheo-Dielectric Effects in Three Types of Dark Chocolate With Different Compositions
2017
Materials Performance and Characterization
Y. Y. Peng
X. Chen
X. C. Wang
N. Wang
H. M. Li
Lih-Sheng Turng
Q. Wang
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