Corrigendum to "Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior" [Food Hydrocoll. 55C (2016) 155–162]. (December 2016)

Record Type:
Journal Article
Title:
Corrigendum to "Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior" [Food Hydrocoll. 55C (2016) 155–162]. (December 2016)
Main Title:
Corrigendum to "Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior" [Food Hydrocoll. 55C (2016) 155–162]
Authors:
Wouters, Arno G.B.
Rombouts, Ine
Legein, Marie
Fierens, Ellen
Brijs, Kristof
Blecker, Christophe
Delcour, Jan A.
Abstract:
Is Part Of:
Food hydrocolloids. Volume 61(2016:Dec.)
Journal:
Food hydrocolloids
Issue:
Volume 61(2016:Dec.)
Issue Display:
Volume 61 (2016)
Year:
2016
Volume:
61
Issue Sort Value:
2016-0061-0000-0000
Page Start:
956
Page End:
957
Publication Date:
2016-12
Subjects:
Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06
Journal URLs:
http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗
DOI:
10.1016/j.foodhyd.2016.06.014 ↗
Languages:
English
ISSNs:
0268-005X
Deposit Type:
Legaldeposit
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:
British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store
Ingest File:
370.xml