Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972

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Authors

Abstract

The author wishes to make the following corrections to the published article: Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (Bubalus bubalis) butter fats Vol. 37 No. 2 (2025): Italian Journal Of Food Science, DOI: https://doi.org/10.15586/ijfs.v37i2.2972

Topics & Keywords

Food Chemistry and Fat Analysis Edible Oils Quality and Analysis Proteins in Food Systems

UN Sustainable Development Goals

Zero hunger

Publication Details

Published in: Italian Journal of Food Science

Volume 38, Issue 2, pp. 114-115

DOI: 10.15586/ijfs.v38i2.3603

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