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Corrigendum to “Characterization of dough baked via blue laser” [J. Food Eng. 232 (2018) 56–64]
Corrigendum to “Characterization of dough baked via blue laser” [J. Food Eng. 232 (2018) 56–64]
2018
Jonathan David Blutinger
Yorán Meijers
Peter Yichen Chen
Changxi Zheng
Eitan Grinspun
Hod Lipson
Keywords:
Analytical chemistry
Blue laser
Chemistry
Chromatography
Correction
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