Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins (Journal of Food Measurement and Characterization, (2023), 17, 1, (178-186), 10.1007/s11694-022-01619-4)

Felix Akharume; Akinbode Adedeji

doi:10.1007/s11694-022-01644-3

Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins (Journal of Food Measurement and Characterization, (2023), 17, 1, (178-186), 10.1007/s11694-022-01619-4)

Felix Akharume, Akinbode Adedeji

Research output: Contribution to journal › Comment/debate

1 Scopus citations

Abstract

In the original version of article, the placement of Table 1 and Fig. 4, 5, 6 are incorrect. The correct version of Table 1 and Figs. 4, 5, 6 are given below. The original article has been corrected.

Original language	English
Pages (from-to)	546-548
Number of pages	3
Journal	Journal of Food Measurement and Characterization
Volume	17
Issue number	1
DOIs	https://doi.org/10.1007/s11694-022-01644-3
State	Published - Feb 2023

Bibliographical note

Publisher Copyright:
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022.

ASJC Scopus subject areas

Food Science
General Chemical Engineering
Safety, Risk, Reliability and Quality
Industrial and Manufacturing Engineering

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10.1007/s11694-022-01644-3

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Akharume, F., & Adedeji, A. (2023). Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins (Journal of Food Measurement and Characterization, (2023), 17, 1, (178-186), 10.1007/s11694-022-01619-4). Journal of Food Measurement and Characterization, 17(1), 546-548. https://doi.org/10.1007/s11694-022-01644-3

Akharume, Felix ; Adedeji, Akinbode. / Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins (Journal of Food Measurement and Characterization, (2023), 17, 1, (178-186), 10.1007/s11694-022-01619-4). In: Journal of Food Measurement and Characterization. 2023 ; Vol. 17, No. 1. pp. 546-548.

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abstract = "In the original version of article, the placement of Table 1 and Fig. 4, 5, 6 are incorrect. The correct version of Table 1 and Figs. 4, 5, 6 are given below. The original article has been corrected.",

author = "Felix Akharume and Akinbode Adedeji",

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Akharume, F & Adedeji, A 2023, 'Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins (Journal of Food Measurement and Characterization, (2023), 17, 1, (178-186), 10.1007/s11694-022-01619-4)', Journal of Food Measurement and Characterization, vol. 17, no. 1, pp. 546-548. https://doi.org/10.1007/s11694-022-01644-3

Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins (Journal of Food Measurement and Characterization, (2023), 17, 1, (178-186), 10.1007/s11694-022-01619-4). / Akharume, Felix; Adedeji, Akinbode.
In: Journal of Food Measurement and Characterization, Vol. 17, No. 1, 02.2023, p. 546-548.

Research output: Contribution to journal › Comment/debate

TY - JOUR

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AU - Akharume, Felix

AU - Adedeji, Akinbode

N1 - Publisher Copyright: © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022.

PY - 2023/2

Y1 - 2023/2

N2 - In the original version of article, the placement of Table 1 and Fig. 4, 5, 6 are incorrect. The correct version of Table 1 and Figs. 4, 5, 6 are given below. The original article has been corrected.

AB - In the original version of article, the placement of Table 1 and Fig. 4, 5, 6 are incorrect. The correct version of Table 1 and Figs. 4, 5, 6 are given below. The original article has been corrected.

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Akharume F, Adedeji A. Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins (Journal of Food Measurement and Characterization, (2023), 17, 1, (178-186), 10.1007/s11694-022-01619-4). Journal of Food Measurement and Characterization. 2023 Feb;17(1):546-548. doi: 10.1007/s11694-022-01644-3

Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins (Journal of Food Measurement and Characterization, (2023), 17, 1, (178-186), 10.1007/s11694-022-01619-4)

Abstract

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