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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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.
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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