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

Hashem AL-Othman; Sofyan Maghaydah; Mahmoud Abughoush; Amin N. Olaimat; Murad A. Al-Holy; Radwan Ajo; Nazieh I. Al Khalaileh; Imranul H. Choudhury; Malak Angor

doi:10.3390/foods12091759

,

and

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

Foods2023, 12(9), 1759;https://doi.org/10.3390/foods12091759

This article belongs to the Section Food Nutrition

Version Notes

Order Reprints

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

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]

Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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

Reference

Article Metrics

Citations

Article Access Statistics