Retraction notice to "Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life" [LWT - Food Science and Technology 111 (2019) 158–166]. (April 2021)

• Record Type: Journal Article
• Authors: Abedfar, Abbas; Hosseininezhad, Marzieh; Corsetti, Aldo
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 140(2021)
• Publication Date: 2021-04
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.110972
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract : This article has been retracted: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/our-business/policies/article-withdrawal ). This article has been retracted at the request of the Editor-in-Chief. The Publisher regrets that this article shows some misrepresentation and discrepancies of data, which affects the credibility of its results. Fig. 3 presented irregularities and was misrepresented. The methods used to obtain the Figure were not clear. Porosity was measured from the images and therefore this data is not credible. The authors used the baking loss as indicator of moisture content, but the data on moisture content might include loss of volatiles. In the DSC data, in some cases, Tm > Tpk. Tm cannot be higher than Tpk if there is a peak; therefore, these results are also problematic. This article has therefore been retracted.