Corrigendum to “Characterization of dough baked via blue laser” [J. Food Eng. 232 (2018) 56–64]

Jonathan David Blutinger*, Yorán Meijers, Peter Yichen Chen, Changxi Zheng, Eitan Grinspun, Hod Lipson

*Corresponding author for this work

Research output: Contribution to journalComment/Letter to the editorAcademic

Original languageEnglish
Pages (from-to)117-117
JournalJournal of Food Engineering
Volume234
Early online date1 Jan 2018
DOIs
Publication statusPublished - Oct 2018

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