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- Title
Correction to: Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality.
- Authors
Lucas-González, Raquel; Viuda-Martos, Manuel; Pérez-Álvarez, José Ángel; Chaves-López, Clemencia; Shkembi, Blerina; Moscaritolo, Salvatore; Fernández-López, Juana; Sacchetti, Giampiero
- Abstract
The original version of the article unfortunately contained an error in the first name and the surname of the sixth author in the author group. The author name was published as 'Moscaritolo Salvatore', the corrected first name and the surname of the author is 'Salvatore Moscaritolo'.
- Subjects
FLOUR; PERSIMMON; SPAGHETTI
- Publication
Journal of Food Measurement & Characterization, 2020, Vol 14, Issue 3, p1645
- ISSN
2193-4126
- Publication type
Correction Notice
- DOI
10.1007/s11694-020-00453-w