Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Heymans, R.; Tavernier, I.; Danthine, Sabine; Rimaux, T.; Van der Meeren, P.; Dewettinck, K.

doi:10.1039/c8fo90023j

Article (Scientific journals)

Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Heymans, R.; Tavernier, I.; Danthine, Sabine et al.

2018 • In Food and Function, 9, p. 4036

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/240888

DOI
10.1039/c8fo90023j

PubMed
29955735

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Disciplines :

Biotechnology

Author, co-author :

Heymans, R.

Tavernier, I.

Danthine, Sabine ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Rimaux, T.

Van der Meeren, P.

Dewettinck, K.

Language :

English

Title :

Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Publication date :

2018

Journal title :

Food and Function

ISSN :

2042-6496

eISSN :

2042-650X

Publisher :

Royal Society of Chemistry, Cambridge, United Kingdom

Volume :

Pages :

4036

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 04 November 2019

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