Erratum: The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains (Food Chem. (2013) 136 (742-749))

Food Chemistry

Volumn 145, Issue , 2014, Pages 617-618

  Syahariza, Zainul A ^a,b   Sar, Seila ^a   Warren, Frederick J ^a   Zou, Wei ^a   Hasjim, Jovin ^a   Tizzotti, Morgan J ^a   Gilbert, Robert G ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

ERRATUM; ERROR;

EID: 84884267195     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.120     Document Type: Erratum

References (2)

1. B.R. Poulsen, G. Ruiter, J. Visser, J. Jorgen, and J.J.L. Iversen Determination of first order rate constants by natural logarithm of the slope plot exemplified by analysis of Aspergillus niger in batch culture Biotechnology Letters 25 7 2003 565 571
2. P.J. Butterworth, F.J. Warren, T. Grassby, H. Patel, and P.R. Ellis Analysis of starch amylolysis using plots for first-order kinetics Carbohydrate Polymers 87 3 2012 2189 2197