Correction to: Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil
de Almeida, Melina Maynara Carvalho, Francisco, Cristhian Rafael Lopes, de Oliveira, Anielle, de Campos, Sabrina Silva, Bilck, Ana Paula, Fuchs, Renata Hernandez Barros, Gonçalves, Odinei Hess, ValderJournal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-018-2080-y
Date:
February, 2018
File:
PDF, 284 KB
2018
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