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Author Correction: Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps

Crossref DOI link: https://doi.org/10.1038/s43016-020-00204-6

Published Online: 2020-12-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Reyniers, S. https://orcid.org/0000-0003-4605-1228
De Brier, N. https://orcid.org/0000-0002-0605-2376
Ooms, N. https://orcid.org/0000-0002-3088-114X
Matthijs, S.

Piovesan, A. https://orcid.org/0000-0002-4962-352X
Verboven, P.

Brijs, K. https://orcid.org/0000-0001-6444-5373
Gilbert, R. G.

Delcour, J. A. https://orcid.org/0000-0003-2954-1022
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First Online: 1 December 2020

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