Corrigendum,Cereal Chemistry

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Corrigendum
Cereal Chemistry ( IF 2.4 ) Pub Date : 2020-06-13 , DOI: 10.1002/cche.10309

In (Alzuwaid, Sissons, Laddomada, & Fellows, 2019), there is an error in Table 1 in which the values are incorrect. A corrected Table 1 is presented here.

TABLE 1. Phytosterol content of the durum wheat fine bran and WBPC from GC‐MS profiles and total phytosterol content (mg/g)

Phytosterol fraction	Durum wheat fine bran	WBPC
Campesterol	0.31a	1.58a
Campestanol	0.30a	1.38a
Stigmasterol	0.05a	0.18b
ß‐sitosterol	0.82a	4.19b
Sitostanol	0.28a	1.13a
∆5‐avenasterol	0.13a	0.55a
Total	1.88a	9.01b

Note

Numbers with the same letter in each row are not significantly different, p < .05.

Additionally, the updates to Table 1 have necessitated the following changes to the text:

In the abstract section, under the sub‐heading Findings, the values in the line 6 should be changed to “9.01 vs. 1.88.”
In page 308, column 2, under section 3.2 phytosterol content, line 9, phytosterol content of wheat bran was “1.88” mg/g.
In page 309, column 1, line 4, the phytosterol content should be “9.01” mg/g.
In page 309, column 2, line 8, the value of phytostanol contents of WBPC should be “2.51” mg/g.
In page 309, column 2, line 9, the value of wheat bran should be “0.58” mg/g.
In page 309, column 2, line 15, the stanol ratios in wheat bran and WBPC should be “2.21” and “2.60.”
In page 310, column 1, line 9, the excess value per typical pasta serve should be “45” mg.

We apologize for these errors.

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