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

Laguna, L, Farrell, G, Bryant, M orcid.org/0000-0003-4442-5169 et al. (2 more authors) (2017) Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception. Food & Function, 2. p. 888. ISSN 2042-6496

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Copyright, Publisher and Additional Information: © The Royal Society of Chemistry 2017. This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.
Dates:
  • Published: 15 February 2017
  • Accepted: 9 February 2017
  • Published (online): 15 February 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering (Leeds) > School of Mechanical Engineering (Leeds) > Institute of Functional Surfaces (Leeds)
The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 07 Mar 2017 13:29
Last Modified: 05 Oct 2017 15:38
Published Version: https://doi.org/10.1039/C7FO90006F
Status: Published
Publisher: Royal Society of Chemistry
Identification Number: https://doi.org/10.1039/c7fo90006f

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