Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303](S0308814617311020)(10.1016/j.foodchem.2017.06.122);Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

Food Chemistry

Volumn 239, Issue , 2018, Pages 295-303

  Martínez, Mario M ^a   Román, Laura ^b   Gómez, Manuel ^b  

^a PURDUE UNIVERSITY   (United States)

^b UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Bioaccessibility; Bread; Digestibility; Dough hydration; Moisture; Starch; Wheat

Indexed keywords

FOOD PRODUCTS; GELATION; MOISTURE; STARCH;

BIOACCESSIBILITY; BREAD; DIGESTIBILITY; DOUGH HYDRATIONS; WHEAT;

HYDRATION;

AMYLOPECTIN; STARCH;

ARTICLE; BREAD; DIGESTION; DOUGH; GELATINIZATION; HYDRATION; IN VITRO STUDY; MOISTURE; NONHUMAN; FLOUR; WHEAT;

BREAD; DIGESTION; FLOUR; STARCH; TRITICUM;

EID: 85021222345     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.035     Document Type: Erratum

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