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Document type:
Zeitschriftenaufsatz 
Author(s):
Hubbes, Stephen-Sven and Braun, Andr{\'e} and Foerst, Petra 
Title:
Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats 
Abstract:
The original version of this article unfortunately contained errors. During final layout the format of Table 1 was displaced and an odd symbol was inserted in Eq. 2. The correct versions are given below. 
Journal title:
Food Biophysics 
Year:
2019 
Reviewed:
ja 
Print-ISSN:
1557-1866 
E-ISSN:
1557-1866