Mechanical characterisation of confectionery wafers
The aim of this research is to model the deformation and fracture behaviour of wafers used in chocolate confectionery products. Compression and bending tests showed that the mechanical behaviour of the wafer was characteristic of a brittle foam. The wafer sheet was examined with a Scanning Electron...
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Imperial College London
2011
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534048 |