Corrigendum to "Effect of konjac glucomannan with different viscosity on the quality of surimi wheat dough and noodles" [Int. J. Biol. Macromol. 221 (2022) 1228-1237].
作者信息
Cao Geng, Chen Xueting, Wang Nan, Tian Jie, Song Shuang, Wu Xinyu, Wang Lei, Wen Chengrong
机构信息
Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China.
出版信息
Int J Biol Macromol. 2024 Jun;271(Pt 1):132607. doi: 10.1016/j.ijbiomac.2024.132607. Epub 2024 May 25.
Abstract
摘要
Zotero 插件