Corrigendum

Abstract

Cereal ChemistryVolume 98, Issue 4 p. 994-994 CORRIGENDUMFree Access Corrigendum This article corrects the following: Damaged starch in pea versus wheat flours: Fragmentation behavior and contribution of fine and coarse fractions Anne-Flore Monnet, Alexandre Eurieult, Sophie Berland, Giana Almeida, Marie-Hélène Jeuffroy, Camille Michon, Volume 96Issue 3Cereal Chemistry pages: 465-477 First Published online: April 5, 2019 First published: 09 July 2021 https://doi.org/10.1002/cche.10461AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat In Monnet et al., 2019, the formulas on pages 468 and 469 were published incorrectly. The formula on page 468 is incorrectly stated as (1) The correct formula should read: (1) The formula on page 469 is incorrectly stated as (2) The correct formula should read: (2) REFERENCE Monnet, A.-F., Eurieult, A., Berland, S., Almeida, G., Jeuffroy, M.-H., & Michon, C. (2019). Damaged starch in pea versus wheat flours: Fragmentation behavior and contribution of fine and coarse fractions. Cereal Chemistry, 96, 465– 477. https://doi.org/10.1002/cche.10146Wiley Online LibraryCASWeb of Science®Google Scholar Volume98, Issue4July/August 2021Pages 994-994 ReferencesRelatedInformation