Correction: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours (Frontiers in Nutrition, (2022), 9, (990887), 10.3389/fnut.2022.990887)

Quispe-Sanchez L.; Mestanza M.; Goñas M.; Gill E.R.A.; Oliva-Cruz M.; Chavez S.G. · Frontiers in Nutrition (2026) · DOI: 10.3389/fnut.2026.1799462

Resumen

Nutrition and Food Science Technology There was a mistake in Figure 2 as published. The original figure contained an incorrect version due to an error during figure preparation. Column 1 and 2 of Sesame were identical and column 2 and 3 of Kiwicha were also identical. The corrected Figure 2 appears below. Micrograph of dark chocolates enriched with high-nutritional value flours in different percentages. The original version of this article has been updated. Copyright

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas