Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504
Bojana Voučko, Saša Drakula, Nikolina Čukelj Mustač, Vedrana Pleš, Ljiljana Nanjara, Tomislava Grgić, Dubravka Novotni · 2026
Read Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504 by Bojana Voučko, Saša Drakula, Nikolina Čukelj Mustač, Vedrana Pleš, Ljiljana Nanjara, Tomislava Grgić, Dubravka Novotni (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13257034.txt.
Description
Bojana Voučko and co-authors publish a 2026 correction to their study of gluten-free flatbread made with carob flour and sourdough. The notice fixes calculation errors in two tables of the original article. Readers who cite the nutrition values need the corrected figures.
A wrong dilution factor and fiber calculations had distorted several values in one table, and two fiber rows were swapped. A second table carried wrong significance letters for zinc, though the zinc means themselves were right. Corrected fiber values change the abstract claim from nearly doubling to a rise of over sixty percent. Discussion figures were updated to match, including fresh bread fiber values. The correction keeps the record usable for bakers and nutrition researchers who rely on exact composition data.
Catalog record
| CREATOR | Bojana Voučko, Saša Drakula, Nikolina Čukelj Mustač, Vedrana Pleš, Ljiljana Nanjara, Tomislava Grgić, Dubravka Novotni |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 3 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |