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
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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’.
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页码：1645 / 1645
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