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Corrigendum to “Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles” [Ultrason. Sonochem. 94 (2023) 106322]
Ultrasonics Sonochemistry ( IF 8.7 ) Pub Date : 2024-05-23 , DOI: 10.1016/j.ultsonch.2024.106921 Geng Cao 1 , Xueting Chen 1 , Bingbing Hu 1 , Zuoqian Yang 1 , Man Wang 1 , Shuang Song 1 , Lei Wang 2 , Chengrong Wen 1
中文翻译:
“超声波辅助静置对鱼糜小麦面团和面条质量的影响”的勘误 [Ultrason。索诺化学。 94(2023)106322]
更新日期:2024-05-23
Ultrasonics Sonochemistry ( IF 8.7 ) Pub Date : 2024-05-23 , DOI: 10.1016/j.ultsonch.2024.106921 Geng Cao 1 , Xueting Chen 1 , Bingbing Hu 1 , Zuoqian Yang 1 , Man Wang 1 , Shuang Song 1 , Lei Wang 2 , Chengrong Wen 1
Affiliation
中文翻译:
“超声波辅助静置对鱼糜小麦面团和面条质量的影响”的勘误 [Ultrason。索诺化学。 94(2023)106322]