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Correction to: Food and Bioprocess Technology
The original version of this article unfortunately contained some mistakes. The Fig. 7 was published with incomplete content due to incorrect image processing.
With this, the correct Fig. 7 is hereby published.
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The online version of the original article can be found at https://doi.org/10.1007/s11947-019-02344-5
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Liu, Y., Zhang, W., Wang, K. et al. Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance. Food Bioprocess Technol 12, 1980–1981 (2019). https://doi.org/10.1007/s11947-019-02356-1
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DOI: https://doi.org/10.1007/s11947-019-02356-1