Corrigendum to "Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours" [Food Chem. 233 (2017) 514–524]. (15th May 2018)

Record Type:: Journal Article
Title:: Corrigendum to "Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours" [Food Chem. 233 (2017) 514–524]. (15th May 2018)
Main Title:: Corrigendum to "Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours" [Food Chem. 233 (2017) 514–524]
Authors:: Wu, Tong
Taylor, Cheryl
Nebl, Thomas
Ng, Ken
Bennett, Louise E.
Abstract:
Is Part Of:: Food chemistry. Volume 248(2018)
Journal:: Food chemistry
Issue:: Volume 248(2018)
Issue Display:: Volume 248, Issue 2018 (2018)
Year:: 2018
Volume:: 248
Issue:: 2018
Issue Sort Value:: 2018-0248-2018-0000
Page Start:: 360
Page End:
Publication Date:: 2018-05-15
Subjects:: Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664
Journal URLs:: http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.foodchem.2017.12.039 ↗
Languages:: English
ISSNs:: 0308-8146
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 5619.xml