Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006))

Muzeyyen Burcu Kiziloz; Oznur Cumhur; Meral Kilic

doi:10.1016/j.foodhyd.2021.107214

Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006))

Muzeyyen Burcu Kiziloz, Oznur Cumhur, Meral Kilic^*

^*Corresponding author for this work

Department of Food Engineering

Istanbul Technical University

Research output: Contribution to journal › Comment/debate

Abstract

The authors regret that the project number is missing in the acknowledgements. This study was supported by The Scientific and Technological Research Council of Turkey with the project number of 106O075. The authors would like to apologise for any inconvenience caused.

Original language	English
Article number	107214
Journal	Food Hydrocolloids
Volume	127
DOIs	https://doi.org/10.1016/j.foodhyd.2021.107214
Publication status	Published - Jun 2022

Bibliographical note

Publisher Copyright:
© 2021

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/j.foodhyd.2021.107214

Fingerprint

Dive into the research topics of 'Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006))'. Together they form a unique fingerprint.

Cite this

Kiziloz, M. B., Cumhur, O., & Kilic, M. (2022). Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006)). Food Hydrocolloids, 127, Article 107214. https://doi.org/10.1016/j.foodhyd.2021.107214

Kiziloz, Muzeyyen Burcu ; Cumhur, Oznur ; Kilic, Meral. / Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006)). In: Food Hydrocolloids. 2022 ; Vol. 127.

@article{41fac3850f594a759be17afbdb474323,

title = "Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006))",

abstract = "The authors regret that the project number is missing in the acknowledgements. This study was supported by The Scientific and Technological Research Council of Turkey with the project number of 106O075. The authors would like to apologise for any inconvenience caused.",

author = "Kiziloz, {Muzeyyen Burcu} and Oznur Cumhur and Meral Kilic",

note = "Publisher Copyright: {\textcopyright} 2021",

year = "2022",

month = jun,

doi = "10.1016/j.foodhyd.2021.107214",

language = "English",

volume = "127",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}

Kiziloz, MB, Cumhur, O & Kilic, M 2022, 'Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006))', Food Hydrocolloids, vol. 127, 107214. https://doi.org/10.1016/j.foodhyd.2021.107214

Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006)). / Kiziloz, Muzeyyen Burcu; Cumhur, Oznur; Kilic, Meral.
In: Food Hydrocolloids, Vol. 127, 107214, 06.2022.

Research output: Contribution to journal › Comment/debate

TY - JOUR

T1 - Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006))

AU - Kiziloz, Muzeyyen Burcu

AU - Cumhur, Oznur

AU - Kilic, Meral

PY - 2022/6

Y1 - 2022/6

N2 - The authors regret that the project number is missing in the acknowledgements. This study was supported by The Scientific and Technological Research Council of Turkey with the project number of 106O075. The authors would like to apologise for any inconvenience caused.

AB - The authors regret that the project number is missing in the acknowledgements. This study was supported by The Scientific and Technological Research Council of Turkey with the project number of 106O075. The authors would like to apologise for any inconvenience caused.

UR - http://www.scopus.com/inward/record.url?scp=85123386491&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2021.107214

DO - 10.1016/j.foodhyd.2021.107214

M3 - Comment/debate

AN - SCOPUS:85123386491

SN - 0268-005X

VL - 127

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 107214

ER -

Kiziloz MB, Cumhur O, Kilic M. Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006)). Food Hydrocolloids. 2022 Jun;127:107214. doi: 10.1016/j.foodhyd.2021.107214