Corrigendum to 'Quinoa protein: Composition, structure and functional properties' [Food Chem. 299 (2019) 125-161].

Food Chem

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Published: April 2020

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http://dx.doi.org/10.1016/j.foodchem.2019.125318DOI Listing

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