Error in Table
In the original publication [1], there was a mistake in Table 2 as published. The numbers of NG and NFG rows were swapped in the last two columns. The corrected Table 2 appears below.
Table 2.
Results from sensory evaluation of nachos covered with guacamole (NG) or with film (film #3, produced by continuous casting) and guacamole (NFG).
The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updadated.
Reference
- Freitas, J.A.M.; Mendonça, G.M.N.; Santos, L.B.; Alonso, J.D.; Mendes, J.F.; Barud, H.S.; Azeredo, H.M.C. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2236. [Google Scholar] [CrossRef]
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