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://zionnlicw.topbloghub.com/32686309/chocolate-preparation-kitchen-equipment-herkes-İçin-eğlenceli-olabilir