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

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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