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.
Footnotes
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Reference
- 1.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. doi: 10.3390/foods11203237. [DOI] [PMC free article] [PubMed] [Google Scholar]