Correction: Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-02-13 DOI:10.1007/s11947-025-03783-z

Dani Dordević, Karolína Těšíková, Hana Koudelková Mikulášková, Javier Martínez-Monzó, Adrián Matas, Simona Dordević, Ivan Kushkevych

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更正：用于3D打印的扁豆面粉巧克力矩阵的开发：对生物活性，流变学和纹理的影响

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.