Published in
Elsevier, Food Hydrocolloids, (61), p. 956-957
DOI: 10.1016/j.foodhyd.2016.06.014
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Corrigendum to “Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior” [Food Hydrocoll. 55C (2016) 155–162]
Journal article published in 2016 by
Arno G. B. Wouters,
Ine Rombouts,
Marie Legein,
Ellen Fierens,
Kristof Brijs,
Christophe Blecker,
Jan A. Delcour 
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