Erratum: Grain quality characteristics and dough rheological properties in Langdon durum–wild emmer wheat chromosome substitution lines under nitrogen and water deficits

Journal of the Science Food and AgricultureVolume 101, Issue 5 p. 2168-2168 ErratumFree Access Erratum: Grain quality characteristics dough rheological properties in Langdon durum–wild emmer wheat chromosome substitution lines under nitrogen water deficits This article corrects following: Bolesław P Salmanowicz, Monika Langner, Beata Mrugalska, Dominika Ratajczak, Andrzej G Górny, Volume 97Issue 7Journal Agriculture pages: 2030-2041 First Published online: September 30, 2016 published: 20 January 2021 https://doi.org/10.1002/jsfa.11086AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text full-text accessPlease review our Terms Conditions Use check box below share version article.I have read accept Wiley Online Library UseShareable LinkUse link a this with your friends colleagues. Learn more.Copy URL Share linkShare onFacebookTwitterLinked InRedditWechat The authors Salmaowicz et al.1 regret that acknowledgement research was co-financed by Polish National Centre grant no. 2011/01/N/NZ9/07196 mistakenly omitted from article. Reference 1Salmanowicz BP, Langner M, Mrugalska B, Ratajczak D Górny AG, deficits. J Sci Agric 97: 2030– 2041 (2017). https://doi.org/10.1002/jsfa.8006. LibraryCASPubMedWeb Science®Google Scholar Volume101, Issue530 March 2021Pages ReferencesRelatedInformation