Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleErratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality.AuthorsLiu, Wenjun; Brennan, Margaret; Serventi, Luca; Brennan, CharlesSubjectsBUCKWHEAT; GLYCEMIC controlPublicationEuropean Food Research & Technology, 2017, Vol 243, Issue 6, p1105ISSN1438-2377Publication typeErratumDOI10.1007/s00217-016-2816-8