Corrigendum to: “Study on the mechanism of structure modification of amylopectin co-crystalized by sodium chloride to promote disulfide bond formation of alkali-soluble glutenin” [Food Hydrocolloids 146 (PA) (2023) 109229]
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Published:2024-03
Issue:
Volume:148
Page:109501
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ISSN:0268-005X
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Container-title:Food Hydrocolloids
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language:en
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Short-container-title:Food Hydrocolloids
Author:
Zhao Jinjin,Wang Danli,Zhang Lifang,Lian Xijun
Subject
General Chemical Engineering,General Chemistry,Food Science