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Correction to: Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil
- de Almeida, MelinaMaynara Carvalho, Francisco, CristhianRafael Lopes, de Oliveira, Anielle, de Campos, SabrinaSilva, Bilck, AnaPaula, Fuchs, RenataHernandez Barros, Gonçalves, OdineiHess, Valderrama, Patrícia, Genena, AzizaKamal, Leimann, FernandaVitória
- Food and bioprocess technology 2018 v.11 no.5 pp. 940
- color, cookies, lipid peroxidation, microencapsulation, oils, sensory properties
- The original version of this article unfortunately a typo error on the name of Dr. Patrícia Valderrama. This was written as “Patrícia Velderrama” which is incorrect.