Wu, D.; Yu, L.; Guo, L.; Li, S.; Yao, X.; Yao, Y.; Cao, X.; Wu, K.; Gao, X.
Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091. Foods 2025, 14, 1041.
https://doi.org/10.3390/foods14061041
AMA Style
Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.
Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091. Foods. 2025; 14(6):1041.
https://doi.org/10.3390/foods14061041
Chicago/Turabian Style
Wu, Daying, Liwei Yu, Lei Guo, Shiquan Li, Xiaohua Yao, Youhua Yao, Xinyou Cao, Kunlun Wu, and Xin Gao.
2025. "Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091" Foods 14, no. 6: 1041.
https://doi.org/10.3390/foods14061041
APA Style
Wu, D., Yu, L., Guo, L., Li, S., Yao, X., Yao, Y., Cao, X., Wu, K., & Gao, X.
(2025). Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091. Foods, 14(6), 1041.
https://doi.org/10.3390/foods14061041
