ArticleFood chemistry: X2026

Corrigendum to "Evaluation of gluten-free noodles formulated with germinated Proso and barnyard millets: studies on process optimization for structural and functional integrity" [Food Chem. X 30 (2025) 103001].

Prabaharan Venkataralu Bhavadharani et al.PubMed ↗Full text ↗Publisher ↗

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