http://rdf.ncbi.nlm.nih.gov/pubchem/reference/5434584

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Predicate Object
contentType Published Erratum
issn 0308-8146
issueIdentifier Pt A
pageRange 131468-
publicationName Food Chemistry
startingPage 131468
bibliographicCitation Wang B, Dong Y, Fang Y, Gao W, Kang X, Liu P, Yan S, Cui B, Abd El-Aty AM. Corrigendum to \"Effects of different moisture contents on the structure and properties of corn starch during extrusion\" [Food Chemistry 368 (2022) 130804]. Food Chem. 2022 Mar 30;373(Pt A):131468. doi: 10.1016/j.foodchem.2021.131468. PMID: 34756738.
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date 2022-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://doi.org/10.1016/j.foodchem.2021.131468
https://pubmed.ncbi.nlm.nih.gov/34756738
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language English
source https://www.crossref.org/
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title Corrigendum to “Effects of different moisture contents on the structure and properties of corn starch during extrusion” [Food Chemistry 368 (2022) 130804]

Total number of triples: 25.