Erratum: Storage Properties of Low Fat Fish and Rice Flour Coextrudates

Storage properties of fish and rice flour coextrudates like sorption isotherm, vitamin A, and total tocopherols and gain in peroxides and free fatty acid were investigated at 30 °C storage temperature. The sensory attributes were also evaluated on a nine-point hedonic scale. Sorption isotherm indicated that the critical a w levels for extrudates can be in between 0.4 and 0.7. The monolayer moisture content based on Guggenheim–Anderson–de Boer model was found to be 0.058 g/g (dry basis). During the first 15 days of storage, a loss of 53.1