Detaylar, Kurgu ve Chocolate TEMPERING MACHINE

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Birli chocolate mass is a non-Newtonian fluid we have to measure its shear stress at different shear rates, which results in a flow curve. Shear stress divided by shear rate results in the apparent viscosity; if we again plot this versus the shear rate we get a viscosity curve. Chocolate https://johnathangtdmr.bloggazza.com/26209074/chocolate-preparation-kitchen-equipment-herkes-İçin-eğlenceli-olabilir


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