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

被引：0
|
作者：
Raquel Lucas-González
Manuel Viuda-Martos
José Ángel Pérez-Álvarez
Clemencia Chaves-López
Blerina Shkembi
Salvatore Moscaritolo
Juana Fernández-López
Giampiero Sacchetti
机构：
[1] Miguel Hernández University,IPOA Research Group (UMH
[2] University of Teramo,1 and REVIV
[3] Council for Agricultural Research and Economics - Research Centre for Engineering and Agro-Food Processing (CREA-IT),Generalitat Valenciana), Agro
来源：
Journal of Food Measurement and Characterization | 2020年 / 14卷
关键词：
D O I：
暂无
中图分类号：
学科分类号：
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
收藏
页码：1645 / 1645
相关论文
共 50 条
  • [1] Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality
    Raquel Lucas-González
    Manuel Viuda-Martos
    José Ángel Pérez-Álvarez
    Clemencia Chaves-López
    Blerina Shkembi
    Salvatore Moscaritolo
    Juana Fernández-López
    Giampiero Sacchetti
    Journal of Food Measurement and Characterization, 2020, 14 : 1634 - 1644
  • [2] Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality
    Lucas-Gonzalez, Raquel
    Viuda-Martos, Manuel
    Angel Perez-Alvarez, Jose
    Chaves-Lopez, Clemencia
    Shkembi, Blerina
    Salvatore, Moscaritolo
    Fernandez-Lopez, Juana
    Sacchetti, Giampiero
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020, 14 (03) : 1634 - 1644
  • [3] Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality (vol 132, pg 514, 2020)
    Lucas-Gonzalez, Raquel
    Viuda-Martos, Manuel
    Perez-Alvarez, Jose Angel
    Chaves-Lopez, Clemencia
    Shkembi, Blerina
    Moscaritolo, Salvatore
    Fernandez-Lopez, Juana
    Sacchetti, Giampiero
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020, 14 (03) : 1645 - 1645
  • [4] Physico-Chemical Quality Parameters and Metals in Different Types of Flours
    Soceanu, Alina
    Dobrinas, Simona
    Popescu, Viorica
    Vizitiu, Georgiana Irina
    POLISH JOURNAL OF ENVIRONMENTAL STUDIES, 2024, 33 (05):
  • [5] Functional and physico-chemical properties of flours and starches of African rice cultivars
    Falade, Kolawole O.
    Semon, Mande
    Fadairo, Olamide S.
    Oladunjoye, Adebola O.
    Orou, Kora K.
    FOOD HYDROCOLLOIDS, 2014, 39 : 41 - 50
  • [6] Physico-chemical and cooking quality characteristics of soybean (Glycine max)
    Sharma, S
    Saxena, AK
    Dhillon, SK
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2004, 41 (05): : 554 - 556
  • [7] Physico-chemical and cooking characteristics of Azad basmati
    Verma, D. K.
    Mohan, M.
    Prabhakar, P. K.
    Srivastav, P. P.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2015, 22 (04): : 1380 - 1389
  • [8] Physico-chemical and cooking qualities of fresh and stored pumpkins
    Parichat Theanjumpol
    Phonkrit Maniwara
    Horticulture, Environment, and Biotechnology, 2022, 63 : 101 - 113
  • [9] Physico-chemical and cooking characteristics of some rice varieties
    González, RJ
    Livore, A
    Pons, B
    BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY, 2004, 47 (01) : 71 - 76
  • [10] Physico-chemical and cooking qualities of fresh and stored pumpkins
    Theanjumpol, Parichat
    Maniwara, Phonkrit
    HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY, 2022, 63 (01) : 101 - 113
12345