Published Erratum
doi: 10.1039/c7fo90006f.
Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception
Affiliations
- PMID: 28198481
- DOI: 10.1039/c7fo90006f
Item in Clipboard
Published Erratum
Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception
Food Funct.
.
Free article
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.
Erratum for
-
Relating rheology and tribology of commercial dairy colloids to sensory perception.Food Funct. 2017 Feb 22;8(2):563-573. doi: 10.1039/c6fo01010e. Food Funct. 2017. PMID: 27722602
Similar articles
-
Relating rheology and tribology of commercial dairy colloids to sensory perception.Food Funct. 2017 Feb 22;8(2):563-573. doi: 10.1039/c6fo01010e. Food Funct. 2017. PMID: 27722602
-
The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.Food Funct. 2017 Feb 22;8(2):545-553. doi: 10.1039/c6fo00259e. Food Funct. 2017. PMID: 27220414
-
Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.J Texture Stud. 2018 Jun;49(3):274-285. doi: 10.1111/jtxs.12307. Epub 2017 Nov 13. J Texture Stud. 2018. PMID: 29058322
-
Texture and breakdown in the mouth: An industrial research approach.J Texture Stud. 2018 Apr;49(2):213-218. doi: 10.1111/jtxs.12279. Epub 2017 Jun 27. J Texture Stud. 2018. PMID: 28561894 Review.
-
Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavor.Annu Rev Food Sci Technol. 2014;5:373-93. doi: 10.1146/annurev-food-030212-182657. Epub 2014 Jan 2. Annu Rev Food Sci Technol. 2014. PMID: 24387605 Review.
Publication types
LinkOut - more resources
Full Text Sources
Other Literature Sources
