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Showing 1 to 1 of 1 for “"squeeze flow rheology"”.
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Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery
… of medium oleic paste. The absolute value of the flow index behavior was 1 for the high oleic peanut paste, suggesting friction in the experimental apparatus, even with use of Teflon plates. The peanut chocolate candies took around 45 days for significant dulling of the chocolates with temperature …