Correction to: In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients
Crossref DOI link: https://doi.org/10.1007/s00394-021-02496-1
Published Online: 2021-02-20
Published Print: 2021-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ferrer-Mairal, A.
Peñalva-Lapuente, C.
Iglesia, I.
Urtasun, L.
De Miguel-Etayo, P.
Remón, S.
Cortés, E.
Moreno, L. A.
Text and Data Mining valid from 2021-02-20
Version of Record valid from 2021-02-20
Article History
First Online: 20 February 2021
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