Issue 33, 2017, Issue in Progress
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RSC Advances

Correction: Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions

Pere R. Ramela  and  Alejandro G. Marangoni*a  

* Corresponding authors

a Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario, Canada N1G 2W1
E-mail: amarango@uoguelph.ca

Abstract

Correction for ‘Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions’ by Pere R. Ramel et al., RSC Adv., 2016, 6, 41189–41194.

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Article information

DOI
https://doi.org/10.1039/C7RA90054F
Article type
Correction
Submitted
30 Mar 2017
Accepted
30 Mar 2017
First published
10 Apr 2017
This article is Open Access
Creative Commons BY license

RSC Adv., 2017,7, 20610-20610

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Correction: Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions

P. R. Ramel and A. G. Marangoni, RSC Adv., 2017, 7, 20610 DOI: 10.1039/C7RA90054F

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