Bioscience, Biotechnology, and Biochemistry
ISSN: 0916-8451 (Print) 1347-6947 (Online) Journal homepage: http://www.tandfonline.com/loi/tbbb20
Effects of drying conditions on moisture distribution in rehydrated spaghetti To cite this article: (2015) Effects of drying conditions on moisture distribution in rehydrated spaghetti, Bioscience, Biotechnology, and Biochemistry, 79:7, (x)-(xi), DOI: 10.1080/09168451.2014.952704 To link to this article: http://dx.doi.org/10.1080/09168451.2014.952704
Published online: 08 Aug 2014.
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Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=tbbb20 Download by: [205.237.177.170]
Date: 05 November 2015, At: 22:39
Bioscience, Biotechnology, and Biochemistry, 2015 Vol. 79, No. 7, x–xi, http://dx.doi.org/10.1080/09168451.2014.952704
Corrigendum
Downloaded by [205.237.177.170] at 22:39 05 November 2015
Effects of drying conditions on moisture distribution in rehydrated spaghetti
Fig. 1. Relationships between moisture content and gray level for LT-spaghetti (∙∙∙♢∙∙∙), HT-spaghetti (- -△- -), and VHT-spaghetti (—○—) with homogeneous moisture distributions. Bars indicate standard deviation. VHT-spaghetti results were taken from our previous work.5)
Fig. 2. Moisture distributions in LT-spaghetti (∙∙∙), HT-spaghetti (- -), and VHT-spaghetti (—). VHT-spaghetti results were taken from our previous work.5) In the original version of this paper, published in Bioscience, Biotechnology, and Biochemistry, http://dx.doi.org/10. 1080/09168451.2014.918493, Figures 1 and 2 were incorrect. They should be:
Fig. 1. Relationships between moisture content and gray level for LT-spaghetti (∙∙∙♢∙∙∙), HT-spaghetti (- -△- -), and VHT-spaghetti (—○—) with homogeneous moisture distributions. Bars indicate standard deviation. VHT-spaghetti results were taken from our previous work.5) © 2014 Japan Society for Bioscience, Biotechnology, and Agrochemistry
Corrigendum
xi
Downloaded by [205.237.177.170] at 22:39 05 November 2015
Fig. 2. Moisture distributions in LT-spaghetti (∙∙∙), HT-spaghetti (- -), and VHT-spaghetti (—). VHT-spaghetti results were taken from our previous work.5)
ISSN: 0916-8451 (Print) 1347-6947 (Online) Journal homepage: http://www.tandfonline.com/loi/tbbb20
Effects of drying conditions on moisture distribution in rehydrated spaghetti To cite this article: (2015) Effects of drying conditions on moisture distribution in rehydrated spaghetti, Bioscience, Biotechnology, and Biochemistry, 79:7, (x)-(xi), DOI: 10.1080/09168451.2014.952704 To link to this article: http://dx.doi.org/10.1080/09168451.2014.952704
Published online: 08 Aug 2014.
Submit your article to this journal
Article views: 142
View related articles
View Crossmark data
Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=tbbb20 Download by: [205.237.177.170]
Date: 05 November 2015, At: 22:39
Bioscience, Biotechnology, and Biochemistry, 2015 Vol. 79, No. 7, x–xi, http://dx.doi.org/10.1080/09168451.2014.952704
Corrigendum
Downloaded by [205.237.177.170] at 22:39 05 November 2015
Effects of drying conditions on moisture distribution in rehydrated spaghetti
Fig. 1. Relationships between moisture content and gray level for LT-spaghetti (∙∙∙♢∙∙∙), HT-spaghetti (- -△- -), and VHT-spaghetti (—○—) with homogeneous moisture distributions. Bars indicate standard deviation. VHT-spaghetti results were taken from our previous work.5)
Fig. 2. Moisture distributions in LT-spaghetti (∙∙∙), HT-spaghetti (- -), and VHT-spaghetti (—). VHT-spaghetti results were taken from our previous work.5) In the original version of this paper, published in Bioscience, Biotechnology, and Biochemistry, http://dx.doi.org/10. 1080/09168451.2014.918493, Figures 1 and 2 were incorrect. They should be:
Fig. 1. Relationships between moisture content and gray level for LT-spaghetti (∙∙∙♢∙∙∙), HT-spaghetti (- -△- -), and VHT-spaghetti (—○—) with homogeneous moisture distributions. Bars indicate standard deviation. VHT-spaghetti results were taken from our previous work.5) © 2014 Japan Society for Bioscience, Biotechnology, and Agrochemistry
Corrigendum
xi
Downloaded by [205.237.177.170] at 22:39 05 November 2015
Fig. 2. Moisture distributions in LT-spaghetti (∙∙∙), HT-spaghetti (- -), and VHT-spaghetti (—). VHT-spaghetti results were taken from our previous work.5)
