Corrigendum to “Replacing rice flour with starch–lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine” [J. Cereal Sci. 121 (2025) 104080]

Fuente: Journal of Cereal Science
Publication date: Available online 24 November 2025Source: Journal of Cereal ScienceAuthor(s): Annisa Fitriati, Pakkawat Detchewa, Anuchita Moongngarm