Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs.
Simona GrassoGabrielle SmithSophie BowersOluseyi Moses AjayiMark SwainsonPublished in: Journal of food science and technology (2019)
[This corrects the article DOI: 10.1007/s13197-018-3552-9.].