title: Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level.
authors.affiliation: Department of Physics, Temple University, Philadelphia, PA 19122 rtao@temple.edu.
authors.forename: Rongjia
authors.initials: R
authors.lastname: Tao
authors.affiliation: Department of Physics, Temple University, Philadelphia, PA 19122.
authors.forename: Hong
authors.initials: H
authors.lastname: Tang
authors.affiliation: Department of Physics, Temple University, Philadelphia, PA 19122.
authors.forename: Kazi
authors.initials: K
authors.lastname: Tawhid-Al-Islam
authors.affiliation: Department of Physics, Temple University, Philadelphia, PA 19122.
authors.forename: Enpeng
authors.initials: E
authors.lastname: Du
authors.affiliation: Department of Physics, Temple University, Philadelphia, PA 19122.
authors.forename: Jeongyoon
authors.initials: J
authors.lastname: Kim
mesh_terms: D002099:Cacao; D000069956:Chocolate; D004041:Dietary Fats; D006801:Humans; D014783:Viscosity
chemical_list: D004041:Dietary Fats