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
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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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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: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Mechanical Engineering (Leeds) > Institute of Functional Surfaces (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 07 Mar 2017 13:29 |
Last Modified: | 23 Jun 2023 22:24 |
Published Version: | https://doi.org/10.1039/C7FO90006F |
Status: | Published |
Publisher: | Royal Society of Chemistry |
Identification Number: | 10.1039/c7fo90006f |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:112554 |