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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

机译：校正：提高浸泡时间对熔融混合过程中预混合淀粉 - 甘油 - 水悬浮液性能的影响：小麦和玉米淀粉行为的比较研究

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Mhd. Mazen Altayan; Manar Ayaso; Tammam Al Darouich; Francois Karabet;
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1. 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 [J] . Altayan Mhd. Mazen, Ayaso Manar, Al Darouich Tammam, Polymer bulletin . 2020,第4期

机译：增加浸泡时间对熔融混合过程中预混合淀粉 - 甘油 - 水悬浮液性能的影响：小麦和玉米淀粉行为的比较研究
2. Process for making new biofragmentable materials: Comparative study of the physical properties of wheat starch and cellulose acetate blends and those of wheat starch and starch acetate blends [J] . Onteniente JP., Abbes B., Safa LH. Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2000,第8a9期

机译：制备新的生物易碎材料的方法：小麦淀粉和醋酸纤维素混合物与小麦淀粉和醋酸淀粉混合物的物理性能比较研究
3. Characteristic Physico-chemical Properties and Potential Uses of Enset (Ensete ventricosum) Starch: Comparative Studies with Starches of Potato, Sago and Corn [J] . Rieko Hirose, rnYoriko Tezuka, rnTomoko Kondo, Journal of Applied Glycoscience . 2010,第3期

机译：Ensete ventricosum淀粉的特征理化性质和潜在用途：马铃薯，西米和玉米淀粉的比较研究
4. Processing of Biodegradable Blends of Poly (ε-Caprolactone) (PCL) and Corn Starch and Study of Their Morphological and Thermal Properties [C] . Innocentini-Mei L.H., Freitas Jr. N.F., Bartoli J.R., Italian Conference on Chemical and Process Engineering . 2003

机译：处理聚（ε-己内酯）（PCL）和玉米淀粉的可生物降解混合物以及其形态学和热性能的研究
5. Comparative studies on physicochemical properties of B-type and C-type starches from potato starch [O] . Rini Hardiyanti, S. Suharman, M. Zulham Efendi Sinaga, 2021

机译：薯淀粉B型和C型淀粉物理学特性的比较研究

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

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