@article{788cdfb868d4441f99ab8f1b1699bbf2,
title = "Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats (Food Biophysics, (2020), 15, 1, (1-15), 10.1007/s11483-019-09596-w)",
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. (Formula presented.).",
author = "Hubbes, {Stephen Sven} and Andr{\'e} Braun and Petra Foerst",
note = "Publisher Copyright: {\textcopyright} 2019, Springer Science+Business Media, LLC, part of Springer Nature.",
year = "2020",
month = mar,
day = "1",
doi = "10.1007/s11483-019-09599-7",
language = "English",
volume = "15",
pages = "16--17",
journal = "Food Biophysics",
issn = "1557-1858",
publisher = "Springer",
number = "1",
}