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.
Figure 2.
The gluten micro-structure of composite dough samples added with three highland barley varieties with different ratios: (A–E): JM-BQ; (F–J): JM-DLH; (K–O): JM-HLY. The samples stained with Rhodamine B and visualized by confocal laser scanning microscopy. Scale bar = 50 µm.
Reference
- Wu, D.; Yu, L.; Guo, L.; Li, S.; Yao, X.; Yao, Y.; Cao, X.; Wu, K.; Gao, X. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091. [Google Scholar] [CrossRef] [Scilit]
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