Issue 7, 2018

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

Abstract

Correction for ‘Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties’ by Robbe Heymans et al., Food Funct., 2018, DOI: 10.1039/c8fo00536b.

Associated articles

Article information

Article type
Correction
Submitted
01 Jun 2018
Accepted
01 Jun 2018
First published
29 Jun 2018
This article is Open Access
Creative Commons BY license

Food Funct., 2018,9, 4036-4036

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

R. Heymans, I. Tavernier, S. Danthine, T. Rimaux, P. Van der Meeren and K. Dewettinck, Food Funct., 2018, 9, 4036 DOI: 10.1039/C8FO90023J

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