当前位置：
X-MOL 学术
›
Food Bioproc. Tech.
›
论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
Food and Bioprocess Technology ( IF 5.6 ) Pub Date : 2019-11-05 , DOI: 10.1007/s11947-019-02356-1 Yaowei Liu , Wenjin Zhang , Keyu Wang , Yulong Bao , Joe Mac Regenstein , Peng Zhou
中文翻译：
校正至：使用微流化法用乳清蛋白分离物制备凝胶状乳液：流变性质和3D打印性能
更新日期：2019-11-06
Food and Bioprocess Technology ( IF 5.6 ) Pub Date : 2019-11-05 , DOI: 10.1007/s11947-019-02356-1 Yaowei Liu , Wenjin Zhang , Keyu Wang , Yulong Bao , Joe Mac Regenstein , Peng Zhou
The original version of this article unfortunately contained some mistakes. The Fig. 7 was published with incomplete content due to incorrect image processing.
中文翻译：
校正至：使用微流化法用乳清蛋白分离物制备凝胶状乳液：流变性质和3D打印性能
不幸的是，本文的原始版本包含一些错误。由于不正确的图像处理，图7的内容不完整。
京公网安备 11010802027423号