Correction to: Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality

Autor:	José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Clemencia Chaves-López, Blerina Shkembi, Giampiero Sacchetti, Juana Fernández-López, Raquel Lucas-González, Salvatore Moscaritolo
Rok vydání:	2020
Předmět:	General Chemical Engineering media_common.quotation_subject 010401 analytical chemistry 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences 0404 agricultural biotechnology Group (periodic table) Quality (business) Safety Risk Reliability and Quality Author name Classics Food Science Mathematics media_common
Zdroj:	Journal of Food Measurement and Characterization. 14:1645-1645
ISSN:	2193-4134 2193-4126
DOI:	10.1007/s11694-020-00453-w
Popis:	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’.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7860a223ca46ae82c6fc9c042543a9ba https://doi.org/10.1007/s11694-020-00453-w Zobrazit plný text záznamu Full text from SpringerLink