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Correction to Foods 2022, 11(20), 3237.
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Correction

Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237

by
Hashem AL-Othman
1,
Sofyan Maghaydah
1,2,
Mahmoud Abughoush
3,4,*,
Amin N. Olaimat
3,
Murad A. Al-Holy
3,
Radwan Ajo
5,
Nazieh I. Al Khalaileh
6,
Imranul H. Choudhury
7 and
Malak Angor
5
1
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
2
Department of Human Nutrition and Dietetics, College of Health Sciences, Abu Dhabi University, Zayed City, Abu Dhabi P.O. Box 59911, United Arab Emirates
3
Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
4
Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates
5
Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan
6
Department of Nutrition and Food Science, Faculty of Agriculture, Mu’tah University, Karak 61710, Jordan
7
College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates
*
Author to whom correspondence should be addressed.
Foods 2023, 12(9), 1759; https://doi.org/10.3390/foods12091759
Submission received: 12 April 2023 / Accepted: 14 April 2023 / Published: 24 April 2023
(This article belongs to the Section Food Nutrition)
Versions Notes
The authors wish to make corrections to the order of the authors [1].
In the published paper, the order of the author’s names is:
Sofyan Maghaydah 1,2, Hashem AL-Othman 1, Mahmoud Abughoush 3,4,*, Amin N. Olaimat 3, Murad A. Al-Holy 3, Radwan Ajo 5, Nazieh I. Al Khalaileh 6, Imranul H. Choudhury 7 and Malak Angor 5
The correct order of the author’s names should be:
Hashem AL-Othman 1, Sofyan Maghaydah 1,2, Mahmoud Abughoush 3,4,*, Amin N. Olaimat 3, Murad A. Al-Holy 3, Radwan Ajo 5, Nazieh I. Al Khalaileh 6, Imranul H. Choudhury 7 and Malak Angor 5
The authors wish to add the following sentence to the Acknowledgments [1].
Acknowledgments: This manuscript was based on the master thesis of Hashem AL-Othman.
The authors apologize for any inconvenience caused and state that the scientific conclusions are unaffected. This correction was approved by the Editor-in-Chief. The original publication has also been updated.

Reference

  1. AL-Othman, H.; Maghaydah, S.; Abughoush, M.; Olaimat, A.N.; Al-Holy, M.A.; Ajo, R.; Al Khalaileh, N.I.; Choudhury, I.H.; Angor, M. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237. [Google Scholar] [CrossRef]
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MDPI and ACS Style

AL-Othman, H.; Maghaydah, S.; Abughoush, M.; Olaimat, A.N.; Al-Holy, M.A.; Ajo, R.; Al Khalaileh, N.I.; Choudhury, I.H.; Angor, M. Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237. Foods 2023, 12, 1759. https://doi.org/10.3390/foods12091759

AMA Style

AL-Othman H, Maghaydah S, Abughoush M, Olaimat AN, Al-Holy MA, Ajo R, Al Khalaileh NI, Choudhury IH, Angor M. Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237. Foods. 2023; 12(9):1759. https://doi.org/10.3390/foods12091759

Chicago/Turabian Style

AL-Othman, Hashem, Sofyan Maghaydah, Mahmoud Abughoush, Amin N. Olaimat, Murad A. Al-Holy, Radwan Ajo, Nazieh I. Al Khalaileh, Imranul H. Choudhury, and Malak Angor. 2023. "Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237" Foods 12, no. 9: 1759. https://doi.org/10.3390/foods12091759

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