Correction: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Luz maribel Quispe Sanchez^1*Marilu Mestanza¹Malluri Goñas Goñas¹Elizabeth Renee Ambler Gill^1,2Segundo Grimaldo Chavez¹MANUEL OLIVA-CRUZ¹

• ¹Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
• ²College of Life Sciences and Agriculture COLSA, University of New Hampshire, Durham, NC, United States, Durham, United States

With regard to Figure 2, we would like to clarify that the issue identified corresponds to an inadvertent error in the visual presentation of the figure during the final stages of manuscript preparation. Specifically, an earlier version of the figure was mistakenly included at the time of submission, rather than the final validated version. This occurred unintentionally during the organization and compilation of the graphical files and was not related to the generation, analysis, or interpretation of the experimental data.We kindly confirm that the proposed correction is strictly limited to the replacement of Figure 2 with its correct and final version. The corrected figure faithfully represents the original data already described and discussed in the manuscript. Importantly, this correction does not affect the reported results, statistical analyses, interpretations, or the conclusions of the article in any manner.The original version of this article has been updated.