ALJUMAYI, Huda. Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972. Italian Journal of Food Science, Singapore, v. 38, n. 2, p. 114–115, 2026. DOI: 10.15586/ijfs.v38i2.3603. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3603. Acesso em: 15 apr. 2026.