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Retraction Note: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

Journal of Ethnic Foods volume 11, Article number: 9 (2024) Cite this article

The Original Article was published on 28 June 2022


Retraction Note: Journal of Ethnic Foods (2022) 9:24 https://doi.org/10.1186/s42779-022-00140-9


The Editor-in-Chief has retracted this article because the authors did not seek approval from an appropriate ethics committee or secure consent to participate prior to commencing this research. Atika Hamaisa and Teti Estiasih disagree with this retraction. Widya Dwi Rukmi Putri and Kiki Fibrianto failed to respond to correspondence from the publisher about this retraction.

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Authors and Affiliations

  1. Doctoral Program of Food Science, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

    Atika Hamaisa

  2. Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

    Teti Estiasih, Widya Dwi Rukmi Putri & Kiki Fibrianto

Authors
  1. Atika Hamaisa
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  2. Teti Estiasih
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  3. Widya Dwi Rukmi Putri
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  4. Kiki Fibrianto
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Corresponding author

Correspondence to Teti Estiasih.

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Hamaisa, A., Estiasih, T., Putri, W.D.R. et al. Retraction Note: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia. J. Ethn. Food 11, 9 (2024). https://doi.org/10.1186/s42779-024-00224-8

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  • DOI: https://doi.org/10.1186/s42779-024-00224-8

Journal of Ethnic Foods

ISSN: 2352-619X

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