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)

Stephen Sven Hubbes; André Braun; Petra Foerst

doi:10.1007/s11483-019-09599-7

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)

Stephen Sven Hubbes
, André Braun
, Petra Foerst

Associate Professorship of Food Process Engineering

Rapunzel Naturkost GmbH
Anton Paar Germany GmbH

Research output: Contribution to journal › Comment/debate

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.).

Original language	English
Pages (from-to)	16-17
Number of pages	2
Journal	Food Biophysics
Volume	15
Issue number	1
DOIs	https://doi.org/10.1007/s11483-019-09599-7
State	Published - 1 Mar 2020

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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",

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AU - Hubbes, Stephen Sven

AU - Braun, André

AU - Foerst, Petra

PY - 2020/3/1

Y1 - 2020/3/1

N2 - 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.).

AB - 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.).

UR - https://www.scopus.com/pages/publications/85070575390

U2 - 10.1007/s11483-019-09599-7

DO - 10.1007/s11483-019-09599-7

M3 - Comment/debate

AN - SCOPUS:85070575390

SN - 1557-1858

VL - 15

SP - 16

EP - 17

JO - Food Biophysics

JF - Food Biophysics

IS - 1

ER -

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

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