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Correction to: The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches

Crossref DOI link: https://doi.org/10.1007/s00289-020-03159-7

Published Online: 2020-03-11

Published Print: 2021-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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