Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

Liu, W; Brennan, Margaret; Serventi, Luca; Brennan, C

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Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

Authors

Liu, W, Brennan, Margaret, Serventi, Luca, Brennan, C

Date

2017-06

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Other

Abstract

In the original publication, all the figures and tables presented in the paper are inaccurate as they are derived from another experiment. The correct figures and tables are given here (Figs. 1, 2; Tables 1, 2, 3, 4, 5, 6).

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https://hdl.handle.net/10182/13609

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10.1007/s00217-016-2816-8

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Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

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