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

Rongjia Tao1, Hong Tang2, Kazi Tawhid-Al-Islam2

  • 1Department of Physics, Temple University, Philadelphia, PA 19122 rtao@temple.edu.

Proceedings of the National Academy of Sciences of the United States of America
|August 24, 2016
PubMed
Summary

No abstract available in PubMed .

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