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Food and Bioprocess Technology

, Volume 11, Issue 5, pp 940–940 | Cite as

Correction to: Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

  • Melina Maynara Carvalho de Almeida
  • Cristhian Rafael Lopes Francisco
  • Anielle de Oliveira
  • Sabrina Silva de Campos
  • Ana Paula Bilck
  • Renata Hernandez Barros Fuchs
  • Odinei Hess Gonçalves
  • Patrícia Valderrama
  • Aziza Kamal Genena
  • Fernanda Vitória Leimann
Correction
  • 818 Downloads

Correction to: Food and Bioprocess Technology

  https://doi.org/10.1007/s11947-018-2057-x

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.

Herewith, the authors corrected name as given above.

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Melina Maynara Carvalho de Almeida
    • 1
  • Cristhian Rafael Lopes Francisco
    • 2
  • Anielle de Oliveira
    • 2
  • Sabrina Silva de Campos
    • 2
  • Ana Paula Bilck
    • 3
  • Renata Hernandez Barros Fuchs
    • 2
  • Odinei Hess Gonçalves
    • 1
  • Patrícia Valderrama
    • 1
  • Aziza Kamal Genena
    • 1
  • Fernanda Vitória Leimann
    • 1
  1. 1.Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA)Universidade Tecnológica Federal do Paraná, Campus Campo Mourão (UTFPR-CM)ParanáBrazil
  2. 2.Departamento Acadêmico de Alimentos (DALIM)Universidade Tecnológica Federal do Paraná, Campus Campo Mourão (UTFPR-CM)ParanáBrazil
  3. 3.Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências AgráriasUniversidade Estadual de Londrina (UEL)LondrinaBrazil

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