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 Grasso
1
,
Gabrielle Smith
1
,
Sophie Bowers
1
,
Oluseyi Moses Ajayi
1
,
Mark Swainson
1
Affiliation
1
National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK.
PMID:
31206567
PMCID:
PMC6542875
DOI:
10.1007/s13197-019-03763-0
Abstract
[This corrects the article DOI: 10.1007/s13197-018-3552-9.].
Publication types
Published Erratum