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].

Wu, Tong; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise E

Wu, Tong; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise E.

Afiliación

Wu T; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Royal Parade, Parkville, Victoria 3010, Australia.
Taylor C; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
Nebl T; CSIRO Manufacturing, 343 Royal Parade, Parkville, Victoria 3052, Australia.
Ng K; Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Royal Parade, Parkville, Victoria 3010, Australia.
Bennett LE; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Chemistry, Monash University, Clayton, Victoria 3800, Australia. Electronic address: louise.bennett1@monash.edu.

Food Chem ; 248: 360, 2018 05 15.

Article en En | MEDLINE | ID: mdl-29329866

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Reino Unido

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