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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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