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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 :
9
Pages :
4036
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 04 November 2019

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