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Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178592/ http://dx.doi.org/10.3390/foods12091759 |
| _version_ | 1785040902151995392 |
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| author | AL-Othman, Hashem Maghaydah, Sofyan Abughoush, Mahmoud Olaimat, Amin N. Al-Holy, Murad A. Ajo, Radwan Al Khalaileh, Nazieh I. Choudhury, Imranul H. Angor, Malak |
| author_facet | AL-Othman, Hashem Maghaydah, Sofyan Abughoush, Mahmoud Olaimat, Amin N. Al-Holy, Murad A. Ajo, Radwan Al Khalaileh, Nazieh I. Choudhury, Imranul H. Angor, Malak |
| author_sort | AL-Othman, Hashem |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-10178592 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2023 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-101785922023-05-13 Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237 AL-Othman, Hashem Maghaydah, Sofyan Abughoush, Mahmoud Olaimat, Amin N. Al-Holy, Murad A. Ajo, Radwan Al Khalaileh, Nazieh I. Choudhury, Imranul H. Angor, Malak Foods Correction MDPI 2023-04-24 /pmc/articles/PMC10178592/ http://dx.doi.org/10.3390/foods12091759 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Correction AL-Othman, Hashem Maghaydah, Sofyan Abughoush, Mahmoud Olaimat, Amin N. Al-Holy, Murad A. Ajo, Radwan Al Khalaileh, Nazieh I. Choudhury, Imranul H. Angor, Malak Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237 |
| title | Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237 |
| title_full | Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237 |
| title_fullStr | Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237 |
| title_full_unstemmed | Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237 |
| title_short | Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237 |
| title_sort | correction: al-othman et al. development and characterization of nutritious gluten-free doughnuts with lupin and inulin flours. foods 2022, 11, 3237 |
| topic | Correction |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178592/ http://dx.doi.org/10.3390/foods12091759 |
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