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- Dokumenttyp:
- Zeitschriftenaufsatz
- Autor(en):
- Hubbes, Stephen-Sven; Braun, Andre; Foerst, Petra
- Titel:
- Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats (vol 15, pg 1, 2020)
- 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.
- Zeitschriftentitel:
- Food Biophysics
- Jahr:
- 2020
- Band / Volume:
- 15
- Heft / Issue:
- 1
- Seitenangaben Beitrag:
- 16--17
- Volltext / DOI:
- doi:10.1007/s11483-019-09599-7
- Print-ISSN:
- 1557-1866
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