About Aguilera et al. (2004): chocolate, migration of lipids, diffusion and capillarity, International Journal of Molecular and Physical Gastronomy, 11, 1-9.

About Aguilera et al. (2004): chocolate, migration of lipids, diffusion and capillarity, International Journal of Molecular and Physical Gastronomy, 11, 1-9.

Abstract
An article published in 2004 by Aguilera et al.is useful for science and technologyeducation, because it shows the differencebetween diffusion and capillarity as twoimportant mechanisms of mass transfer. It isalso an opportunity to recommandsupplementing the physical descriptions offood systems (using the dispersed systemformalism) by a thorough analysis of theirchemical compositions.

Keywords
chocolate, diffusion, capillarity, microstructure

Published
31 August 2023

Cite as :
This vo Kientza H. 2023. About Aguilera et al.(2004): chocolate, migration of lipids, diffusionand capillarity, International Journal of Molecularand Physical Gastronomy, 11, 1-9.International Journal of Molecular and Physical Gastronomy. 2023, 11, 1-8 9

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