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The online version of the original article can be found under doi:10.1007/s00217-016-2786-x.
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Liu, W., Brennan, M., Serventi, L. et al. Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality. Eur Food Res Technol 243, 1105–1106 (2017). https://doi.org/10.1007/s00217-016-2816-8
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DOI: https://doi.org/10.1007/s00217-016-2816-8