Corrigendum to ‘Influence of wheat starch on rheological, structural and physico‐chemical properties gluten‐starch dough during mixing’
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Published:2023-07-14
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ISSN:0950-5423
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Container-title:International Journal of Food Science & Technology
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language:en
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Short-container-title:Int J of Food Sci Tech
Subject
Industrial and Manufacturing Engineering,Food Science