Issue 3, 2016
From the journal:

Food & Function

Correction: In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals

Justin Carlson,a   Julian Esparza,a   Jonathon Swan,a   David Taussig,b   Jerry Combsb  and  Joanne Slavin*a  

* Corresponding authors

a Department of Food Science and Nutrition, University of Minnesota – Twin Cities, 1334 Eckles Ave, St. Paul, MN 55108, USA
E-mail: jslavin@umn.edu
Tel: +612-625-5264

b USDA Grand Forks Human Research Center, 2420 2nd Ave N, Grand Forks, ND 58203, USA

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.

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Article information

DOI
https://doi.org/10.1039/C6FO90008A
Article type
Correction
Submitted
11 Feb 2016
Accepted
11 Feb 2016
First published
01 Mar 2016
This article is Open Access
Creative Commons BY license

Food Funct., 2016,7, 1711-1711

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Correction: In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals

J. Carlson, J. Esparza, J. Swan, D. Taussig, J. Combs and J. Slavin, Food Funct., 2016, 7, 1711 DOI: 10.1039/C6FO90008A

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