Corrigendum to <'Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains'>. (October 2018)

Record Type:: Journal Article
Title:: Corrigendum to <'Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains'>. (October 2018)
Main Title:: Corrigendum to <'Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains'>
Authors:: Guo, Peng
Yu, Jinglin
Wang, Shujun
Wang, Shuo
Copeland, Les
Abstract:
Is Part Of:: Food hydrocolloids. Volume 83(2018)
Journal:: Food hydrocolloids
Issue:: Volume 83(2018)
Issue Display:: Volume 83, Issue 2018 (2018)
Year:: 2018
Volume:: 83
Issue:: 2018
Issue Sort Value:: 2018-0083-2018-0000
Page Start:: 511
Page End:
Publication Date:: 2018-10
Subjects:: Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06
Journal URLs:: http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.foodhyd.2018.02.025 ↗
Languages:: English
ISSNs:: 0268-005X
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store
Ingest File:: 7280.xml