Erratum to: Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: dissolution of amylose
1 Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, 22100, Lund, Sweden.
2 Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simón, Calle Sucre y parque La Torre, Cochabamba, Bolivia.
3 Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, 22100, Lund, Sweden. lars.nilsson@food.lth.se.