"Designing Internal Structure of Chocolate and Its Effect on Food Texture."

Yujin Lee et al. (2019)

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DOI: 10.1145/3301019.3323896

access: closed

type: Conference or Workshop Paper

metadata version: 2019-11-15

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  dblp key:
  - conf/ACMdis/LeeYKYS19
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  - https://dblp.org/rec/conf/ACMdis/LeeYKYS19
Yujin Lee, Jee Bin Yim, Daye Kang, Hyeon-Beom Yi, Daniel Saakes:
Designing Internal Structure of Chocolate and Its Effect on Food Texture. Conference on Designing Interactive Systems (Companion Volume) 2019: 231-235

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