Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds” [Future Foods, 4 (2021) 100092]

• Aleksei Kaleda,
• Karel Talvistu,
• Helen Vaikma,
• Mari-Liis Tammik,
• Sirli Rosenvald,
• Raivo Vilu

Affiliations

Aleksei Kaleda

Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn 12618, Estonia; Corresponding author.

Karel Talvistu

Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn 12618, Estonia

Helen Vaikma

Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn 12618, Estonia; Department of Business Administration, School of Business and Governance, Tallinn University of Technology, Ehitajate tee 5, Tallinn 19086, Estonia

Mari-Liis Tammik

Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn 12618, Estonia; Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, Tallinn 19086, Estonia

Sirli Rosenvald

Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn 12618, Estonia

Raivo Vilu

Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn 12618, Estonia