Corrigendum to "Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough" [Food Chem. 404(Part A) (2023) 134523].

Subjects

Subjects :

*GLUTELINS
*ARABINOXYLANS
*GLUTEN
*FLOUR
*WHEAT
*GLUTEN-free foods
*DOUGH
*LIQUIDS
*ACIDS

Details

Language :

English

ISSN :

03088146

Volume :

433

Database :

Academic Search Index

Journal :

Food Chemistry

Publication Type :

Academic Journal

Accession number :

172777183

Full Text :

https://doi.org/10.1016/j.foodchem.2023.137468