Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237
更正:AL-Othman 等人,《用羽扇豆粉和菊粉开发和表征营养丰富的无麸质甜甜圈》,《食品》2022,11,3237
期刊:European Journal of Trauma and Emergency Surgery
影响因子:2.2
doi:10.1007/s00068-022-02133-4
Montán, Kristina Lennquist; Örtenwall, Per; Blimark, Magnus; Montán, Carl; Lennquist, Sten; AL-Othman, Hashem; Maghaydah, Sofyan; Abughoush, Mahmoud; Olaimat, Amin N; Al-Holy, Murad A; Ajo, Radwan; Al Khalaileh, Nazieh I; Choudhury, Imranul H; Angor, Malak