Correction to "Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality".

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DOI: 10.1111/jtxs.70116
Published: 2026 Oct
Container: Journal of texture studies
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/jtxs.70116,
  title = {Correction to "Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality".},
  year = {2026},
  journal = {Journal of texture studies},
  doi = {10.1111/jtxs.70116},
  url = {https://doi.org/10.1111/jtxs.70116}
}

RIS

TY  - JOUR
TI  - Correction to "Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality".
PY  - 2026
JO  - Journal of texture studies
DO  - 10.1111/jtxs.70116
UR  - https://doi.org/10.1111/jtxs.70116
ER  -

APA

Correction to "Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality".. (2026). Journal of texture studies. https://doi.org/10.1111/jtxs.70116

Source records

pubmed · retrieved 2026-09-25T09:18:05.533Z