Issue 2, 2017
From the journal:

Food & Function

Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception

Laura Laguna,a   Grace Farrell,a   Michael Bryant,b   Ardian Morinab  and  Anwesha Sarkar*a  

* Corresponding authors

a Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK
E-mail: A.Sarkar@leeds.ac.uk

b School of Mechanical Engineering, University of Leeds, LS2 9JT, UK

Abstract

Correction for ‘Relating rheology and tribology of commercial dairy colloids to sensory perception’ by Laura Laguna, et al., Food Funct., 2017, DOI: 10.1039/c6fo01010e.

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Article information

DOI
https://doi.org/10.1039/C7FO90006F
Article type
Correction
Submitted
09 Feb 2017
Accepted
09 Feb 2017
First published
15 Feb 2017
This article is Open Access
Creative Commons BY license

Food Funct., 2017,8, 888-888

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Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception

L. Laguna, G. Farrell, M. Bryant, A. Morina and A. Sarkar, Food Funct., 2017, 8, 888 DOI: 10.1039/C7FO90006F

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