Correction: In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals (Food Funct. (2016) DOI: 10.1039/c5fo01232e)

Justin Carlson; Julian Esparza; Jonathon Swan; David Taussig; Jerry Combs; Joanne Slavin

doi:10.1039/c6fo90008a

Correction: In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals (Food Funct. (2016) DOI: 10.1039/c5fo01232e)

Justin Carlson, Julian Esparza, Jonathon Swan, David Taussig, Jerry Combs, Joanne Slavin

Food Science and Nutrition

Research output: Contribution to journal › Comment/debate › peer-review

1 Scopus citations

Abstract

Correction for 'In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals' by Justin Carlson, et al., Food Funct., 2016, DOI: 10.1039/c5fo01232e.

Original language	English (US)
Pages (from-to)	1711
Number of pages	1
Journal	Food and Function
Volume	7
Issue number	3
DOIs	https://doi.org/10.1039/c6fo90008a
State	Published - Mar 2016

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Publisher Copyright:
© The Royal Society of Chemistry 2016.

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AU - Slavin, Joanne

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Correction: In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals (Food Funct. (2016) DOI: 10.1039/c5fo01232e)

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