Corrigendum to 'Quinoa protein: Composition, structure and functional properties' [Food Chem. 299 (2019) 125-161]

Affiliations

¹ Students' Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
² Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
³ Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: S_shojaee@sbmu.ac.ir.

Published Erratum

Samira Dakhili et al. Food Chem. 2020.

. 2020 Apr 25:310:125318.

doi: 10.1016/j.foodchem.2019.125318. Epub 2019 Dec 13.

¹ Students' Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
² Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
³ Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: S_shojaee@sbmu.ac.ir.

No abstract available

Erratum for

Quinoa protein: Composition, structure and functional properties.
Dakhili S, Abdolalizadeh L, Hosseini SM, Shojaee-Aliabadi S, Mirmoghtadaie L. Dakhili S, et al. Food Chem. 2019 Nov 30;299:125161. doi: 10.1016/j.foodchem.2019.125161. Epub 2019 Jul 9. Food Chem. 2019. PMID: 31323439 Review.