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Corrigendum to “Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)” [Food Hydrocolloids 106 (2020) 105885]

Xin Gao; Jingyang Tong; Lei Guo; Liwei Yu; Shaopeng Li; Bingpeng Yang; Libin Wang; Yang Liu; Faji Li; Jun Guo; Shengnan Zhai; Cheng Liu; Ata-ur Rehman; Asgar Farahnaky; Pei Wang; Zhonghua Wang; Xinyou Cao
Food Hydrocolloids · Vol. 165 · pp. 111242 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-08-01
Publication Year2025
Volume165
Pages111242
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111242
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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