Corrigendum to "Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making" [Food Chem. (2017) 597-603]

Affiliations

• ¹ Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy; Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, Italy.
• ² Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy.
• ³ Department for Applied Chemistry and Ecology, University of Josip Juraj Strossmayer, Franje Kuhača 20, 31107 Osijek, Croatia; Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenzstr. 20, 430 Tulln, Austria.
• ⁴ Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenzstr. 20, 430 Tulln, Austria.
• ⁵ Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, Italy. Electronic address: michele.suman@barilla.com.