LETTERS OF CORRECTION TO THE EDITOR

I would like to make a correction in the article entitled Electromyo- graphic Study on Cooked Rice with Different Amylose Contents by K. Kohyama, K. Ohtsubo, H. Toyoshima and K. Shiozawa, published in J. of Texture Studies, 29(1), 101-1 13 (1998).

The word mylohyoid muscle which appears a number of times throughout the article should be corrected to digastric muscle (anterior). Accordingly, the abbreviation MH in the article should be corrected to a D.

K. Kohyama, Ph.D.

A revised Table 6 from page 410 of the article entitled Sensory, Instrumental and Acoustic Characteristics of Extruded Snack Food Products by L.M. Duizer, O.H. Campanella and G.R.G. Barnes, published in J. of Texture Studies, 29(4) 397-4 1 1 (1998) with the significant correlations now bolded appear in this table.

TABLE 6. CORRELATION COEFFICIENTS’ RELATING SENSORY RESULTS

TO ACOUSTIC FRACTAL DMENSION

Fractal dimension Crispness 0.m2 Pitch 0.62 Loudness 0.49 Crurnhliness 0.68 Toughness -0.52 Density -0.43

’ n=12 ’ correlation coefficients which are holded are significant (pS0.05)

L. Duizer

Journal of Texture Studies 29 (1998) viii. All Rights Reserved. OCopyright 1999 by Food & Nutrition Press, lnc., Trumbull, Connecticut viii