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Food Hydrocoll. 2015 Jun 23;52:167-174.

Tailoring flow behavior and texture of water based cocoa suspensions.

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1
Karlsruhe Institute of Technology, Institute for Mechanical Process Engineering and Mechanics, Gotthard-Franz-Str. 3, 76131 Karlsruhe, Germany.

KEYWORDS:

Aqueous suspension; Capillary bridging; Cocoa particles; Rheology

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