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- Titel:
Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats
- Dokumenttyp:
- Zeitschriftenaufsatz
- Autor(en):
- Hubbes, Stephen-Sven and Braun, Andr{\'e} and 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.
- Zeitschriftentitel:
- Food Biophysics
- Jahr:
- 2019
- Reviewed:
- ja
- Volltext / DOI:
- doi:10.1007/s11483-019-09599-7
- WWW:
- https://doi.org/10.1007/s11483-019-09599-7
- Print-ISSN:
- 1557-1866
- E-ISSN:
- 1557-1866
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