Corrigendum to "Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan" [Food Chemistry, 457 (2024), 140134].

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-10-30 Epub Date: 2024-07-03 DOI:10.1016/j.foodchem.2024.140273

Shirley L Sampaio, Timothy Chisnall, Stephen R Euston, Catriona Liddle, Julien Lonchamp

引用次数: 0

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使用菜籽油、亚麻籽粉和β-葡聚糖组合的新型棕榈起酥油替代品 "的更正[《食品化学》，457 (2024)，140134]。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.