Crystallization Kinetics and Mechanical Properties of Nougat Creme Model  Fats (vol 15, pg 1, 2020)

Title:: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats (vol 15, pg 1, 2020)
Document type:: Zeitschriftenaufsatz
Author(s):: Hubbes, Stephen-Sven; Braun, Andre; Foerst, Petra
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:: 2020
Journal volume:: 15
Journal issue:: 1
Pages contribution:: 16--17
Fulltext / DOI:: doi:10.1007/s11483-019-09599-7
Print-ISSN:: 1557-1866
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