Condensed Matter


Neutron Shines on Dark Chocolate

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. [22]

Comments: 37 Pages.

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Submission history

[v1] 2019-05-21 04:06:32

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