Corrigendum to "Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles" [Ultrason. Sonochem. 94 (2023) 106322].

Ultrason Sonochem

Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:

Published: July 2024

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11247218PMC
http://dx.doi.org/10.1016/j.ultsonch.2024.106921DOI Listing

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