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^*

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Istanbul Technical University

Araştırma sonucu: Dergiye katkı › Yorum/tartışma

Özet

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.

Orijinal dil	İngilizce
Makale numarası	107214
Dergi	Food Hydrocolloids
Hacim	127
DOI'lar	https://doi.org/10.1016/j.foodhyd.2021.107214
Yayın durumu	Yayınlandı - Haz 2022

Bibliyografik not

Publisher Copyright:
© 2021

BM SKH

Bu sonuç, aşağıdaki Sürdürülebilir Kalkınma Hedefine/Hedeflerine katkıda bulunur

Belgeye Erişim

10.1016/j.foodhyd.2021.107214

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Parmak izi

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))' araştırma başlıklarına git. Birlikte benzersiz bir parmak izi oluştururlar.

Alıntı Yap

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, Makale 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 ; Hac. 127.

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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",

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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, hac. 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, Hac. 127, 107214, 06.2022.

Araştırma sonucu: Dergiye katkı › Yorum/tartışma

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.

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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

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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 Haz;127:107214. doi: 10.1016/j.foodhyd.2021.107214