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Corrigendum to "Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability" [Int. J. Biol. Macromol. 242 (2023), 124702].

作者信息

Wang Xu, Fang Jiahui, Cheng Li, Gu Zhengbiao, Hong Yan

机构信息

School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.

出版信息

Int J Biol Macromol. 2025 May;306(Pt 4):143032. doi: 10.1016/j.ijbiomac.2025.143032. Epub 2025 Apr 18.

DOI:10.1016/j.ijbiomac.2025.143032
PMID:40253247
Abstract
摘要

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