# Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091

**Authors:** Daying Wu, Liwei Yu, Lei Guo, Shiquan Li, Xiaohua Yao, Youhua Yao, Xinyou Cao, Kunlun Wu, Xin Gao

PMC · DOI: 10.3390/foods14061041 · Foods · 2025-03-19

## Full-text entities

- **Diseases:** injury to (MESH:D014947)
- **Chemicals:** BQ (-), Rhodamine B (MESH:C029773)
- **Species:** Homo sapiens (human, species) [taxon 9606]

## Full text

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## References

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Source: https://tomesphere.com/paper/PMC11941879