Correction: In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals

Justin Carlson; Julian Esparza; Jonathon Swan; David Taussig; Jerry Combs; Joanne Slavin

doi:10.1039/C6FO90008A

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DOI: 10.1039/C6FO90008A (Correction) Food Funct., 2016, 7, 1711-1711

Correction: In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals

Justin Carlson ^a, Julian Esparza ^a, Jonathon Swan ^a, David Taussig ^b, Jerry Combs ^b and Joanne Slavin *^a
^aDepartment of Food Science and Nutrition, University of Minnesota – Twin Cities, 1334 Eckles Ave, St. Paul, MN 55108, USA. E-mail: jslavin@umn.edu; Tel: +612-625-5264
^bUSDA Grand Forks Human Research Center, 2420 2nd Ave N, Grand Forks, ND 58203, USA

Received 11th February 2016 , Accepted 11th February 2016

First published on 1st March 2016

Abstract

Correction for ‘In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals’ by Justin Carlson, et al., Food Funct., 2016, DOI: 10.1039/c5fo01232e.

In the original article, the name of the third author was misspelled. The corrected spelling of this name is given above.

The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.

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