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].
Food Chem
; 248: 360, 2018 05 15.
Article
in En
| MEDLINE
| ID: mdl-29329866
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem
Year:
2018
Document type:
Article
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