Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

J Food Sci Technol. 2019 Jun;56(6):3136. doi: 10.1007/s13197-019-03763-0. Epub 2019 May 7.

Authors

Simona Grasso¹, Gabrielle Smith¹, Sophie Bowers¹, Oluseyi Moses Ajayi¹, Mark Swainson¹

Affiliation

¹ National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK.

Abstract

[This corrects the article DOI: 10.1007/s13197-018-3552-9.].

Publication types

Published Erratum