Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. <i>Foods</i> 2022, <i>11</i>, 3237
Hashem AL-Othman,
Sofyan Maghaydah,
Mahmoud Abughoush,
Amin N. Olaimat,
Murad A. Al-Holy,
Radwan Ajo,
Nazieh I. Al Khalaileh,
Imranul H. Choudhury,
Malak Angor
Affiliations
Hashem AL-Othman
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
Sofyan Maghaydah
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
Mahmoud Abughoush
Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
Amin N. Olaimat
Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
Murad A. Al-Holy
Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
Radwan Ajo
Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan
Nazieh I. Al Khalaileh
Department of Nutrition and Food Science, Faculty of Agriculture, Mu’tah University, Karak 61710, Jordan
Imranul H. Choudhury
College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates
Malak Angor
Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan
