Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality (vol 132, pg 514, 2020)

被引：0

作者：

Lucas-Gonzalez, Raquel ^{[1
]}

Viuda-Martos, Manuel ^{[1
]}

Perez-Alvarez, Jose Angel ^{[1
]}

Chaves-Lopez, Clemencia ^{[2
]}

Shkembi, Blerina ^{[2
]}

Moscaritolo, Salvatore ^{[3
]}

Fernandez-Lopez, Juana ^{[1
]}

Sacchetti, Giampiero ^{[2
]}

机构：

[1] Miguel Hernandez Univ, IPOA Res Grp UMH 1 & REVIV Generalitat Valenciana, Agrofood Technol Dept, Escuela Politecn Super Orihuela, Alicante, Spain

[2] Univ Teramo, Fac Biosci & Technol Food Agr & Environm, Via R Balzarini 1, I-64100 Teramo, TE, Italy

[3] Council Agr Res & Econ, Res Ctr Engn & Agrofood Proc CREA IT, Via Manziana 4, I-00189 Rome, Italy

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2020年 / 14卷 / 03期

关键词：

D O I：

10.1007/s11694-020-00453-w

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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'.

引用

页码：1645 / 1645

页数：1

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[2] Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality
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