Corrigendum to “Rhizopus oligosporus biomass as food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity”[Int. J. Gastron. Food Sci. 43 (2026) 101410]

International Journal of Gastronomy and Food Science 2026

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Authors: A. Massa, M. Delgado Placeres, Eneko Axpe, L.J. Rothschild, Cipriano Carrero-Carralero

DOI: 10.1016/j.ijgfs.2026.101431

Cited by: 0

Fields of Study & Subjects

Sensory Analysis and Statistical Methods Proteins in Food Systems Insect Utilization and Effects