Corrigendum to “Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure” [INNFOO 26 (2014) 517–524]

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2017-02, Vol.39, p.284-284
Main Authors: Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Oliveira, Miguel Meirelles de, Merheb-Dini, Carolina, Cristianini, Marcelo
Format: Article
Language:English
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ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2016.06.024