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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].
Cao, Geng; Chen, Xueting; Wang, Nan; Tian, Jie; Song, Shuang; Wu, Xinyu; Wang, Lei; Wen, Chengrong.
Affiliation
  • Cao G; 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
  • Chen X; 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
  • Wang N; 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
  • Tian J; 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
  • Song S; 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
  • Wu X; 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
  • Wang L; School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China.
  • Wen C; 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
Int J Biol Macromol ; 271(Pt 1): 132607, 2024 Jun.
Article in En | MEDLINE | ID: mdl-38797127
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Int J Biol Macromol Year: 2024 Document type: Article Publication country: HOLANDA / HOLLAND / NETHERLANDS / NL / PAISES BAJOS / THE NETHERLANDS
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Int J Biol Macromol Year: 2024 Document type: Article Publication country: HOLANDA / HOLLAND / NETHERLANDS / NL / PAISES BAJOS / THE NETHERLANDS