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](S0308814617307392)(10.1016/j.foodchem.2017.04.158)

Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E. Bennett

Research output: Contribution to journalComment / DebateOtherpeer-review

2 Citations (Scopus)

Abstract

The authors regret the following text “Table 2. Amino acid analysis of ingredient mixtures used in bread-making reported as mg/g TN, also showing proportion of essential per total amino acids (EAA/TAA)” have to be changed to “Table 2. Amino acid analysis of ingredient mixtures used in bread-making reported as mg/g dry weight, also showing proportion of essential per total amino acids (EAA/TAA)”. The authors would like to apologise for any inconvenience caused.

Original languageEnglish
Number of pages1
JournalFood Chemistry
Volume248
DOIs
Publication statusPublished - 15 May 2018

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