Correction
2024
·
0 atıf
Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths (vol 144, 111271, 2021)
Kang, Xuemin, Sui, Jie, Qiu, Hongwei, Sun, Chunrui, Zhang, Huayong, Cui, Bo, Abd El-Aty, A. M.
Özet
Bu yayın için özet verisi bulunmuyor.
WoS Kategorileri
Food Science & Technology
Sürdürülebilir Kalkınma Amaçları
Künye
- Dergi
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Yıl
- 2024
- Cilt
- 199
- ISSN
- 0023-6438
- eISSN
- 1096-1127
- DOI
- 10.1016/j.lwt.2024.116129
- WoS UID
- WOS:001243208200001