As 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://troyqpmid.bloggadores.com/26357395/greatest-kılavuzu-chocolate-conching-machine-için