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The author wishes to make the following correction to this paper [...].In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (106 CFU/g) in all yogurt types. Although there was no significant (p 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flou
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