Laura
Laguna
a,
Grace
Farrell
a,
Michael
Bryant
b,
Ardian
Morina
b and
Anwesha
Sarkar
*a
aFood Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK. E-mail: A.Sarkar@leeds.ac.uk
bSchool of Mechanical Engineering, University of Leeds, LS2 9JT, UK
First published on 15th February 2017
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.
Fig. 10 Traction coefficient dependence of cream cheese samples at variable speeds for full fat (■), low fat (), full fat + saliva () and low fat + saliva () cream cheese. |
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