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References

References from Corrigendum to “Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status” [Food Chem. 455 (2024) 139760]. Local targets link to admitted publications; unresolved targets remain external evidence.

No reference evidence is available for this admitted work.

References for Corrigendum to “Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status” [Food Chem. 455 (2024) 139760] | ResearchHub - ResearchHub