Corrigendum to “The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains” [Food Chem. 136 (2013) 742–749]

✍ Scribed by Syahariza, Zainul A.; Sar, Seila; Warren, Frederick J.; Zou, Wei; Hasjim, Jovin; Tizzotti, Morgan J.; Gilbert, Robert G.

• Book ID: 123160406
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 194 KB
• Volume: 145
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.08.120