Corrigendum "How emulsion composition and structure affect sensory perception of low viscosity model emulsions" Food Hydrocolloids 22 (4) (2008) 631-646

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1407-

  Vingerhoeds, Monique H ^a,b   de Wijk, René A ^a,b   Zoet, Franklin D ^a,c   Nixdorf, Ronald R ^a   van Aken, George A ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIONS; SENSORY PERCEPTION;

LOW VISCOSITY; VISCOSITY MODELING;

EMULSIFICATION;

EID: 79952500684     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.010     Document Type: Erratum

References (0)