Author Correction: The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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Author Correction: The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies ; volume:14 ; number:1 ; day:29 ; month:2 ; year:2024 ; pages:1 ; date:12.2024
Scientific reports ; 14, Heft 1 (29.2.2024), 1, 12.2024
- Klassifikation
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Recht
- Urheber
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Raczkowska, Ewa
Wojdyło, Aneta
Nowicka, Paulina
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1038/s41598-024-55771-6
- URN
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urn:nbn:de:101:1-2405070913151.884274845486
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 10:44 MESZ
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Beteiligte
- Raczkowska, Ewa
- Wojdyło, Aneta
- Nowicka, Paulina
- SpringerLink (Online service)
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Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace
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