Authors: George Rajna
Looking for improvements, researchers Fernanda Peyronel from the University of Guelph, Ontario, and David Pink from St. Francis Xavier University, Nova Scotia, used a combination of neutrons and x-ray scattering at the Department of Energy's Oak Ridge (ORNL) and Argonne National Laboratories to better understand how tempering affects chocolate's microstructure and, consequentially, how that relationship impacts taste. 
Comments: 37 Pages.
[v1] 2019-05-21 04:06:32
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