Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091
Daying Wu, Liwei Yu, Lei Guo, Shiquan Li, Xiaohua Yao, Youhua Yao, Xinyou Cao, Kunlun Wu, Xin Gao
Abstract
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
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Taxonomy
TopicsFood composition and properties · Polysaccharides Composition and Applications
Error in Figure
In the original publication [1], there was a mistake in Figure 2. The authors regret the mistake of misplacing the CLSM image of HLY in the place of that of BQ. The corrected version of Figure 2 appears below. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.
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