Electrorheology and classical processing as routes to produce chocolate
2016
Tao et al. (1) propose that electrorheology leads to healthier and tastier chocolate. However, the Tao et al. article in PNAS appears to miss several important developments in chocolate processing.
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
4
References
2
Citations
NaN
KQI