Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level

Journal article

Open access

Peer reviewed

Rongjia Tao, Hong Tang, Kazi Tawhid-Al-Islam, Enpeng Du and Jeongyoon Kim

Proceedings of the National Academy of Sciences - PNAS, Vol.113(36), pp.E5255-E5256

06/09/2016

PMCID: PMC5018763

PMID: 27551102

Abstract

Cacao

Chocolate

Dietary Fats

Humans

Viscosity

url

https://doi.org/10.1073/pnas.1610514113View

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Title: Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level
Creators - without role: Rongjia Tao - Temple University
Hong Tang - Temple University
Kazi Tawhid-Al-Islam - Temple University
Enpeng Du - Temple University
Jeongyoon Kim - Temple University
Publication Details: Proceedings of the National Academy of Sciences - PNAS, Vol.113(36), pp.E5255-E5256
Identifiers: 9945634308331
Academic Unit: King Abdullah University of Science & Technology
Language: English
Resource Type: Journal article