Erratum: Properties of pregelatinized rice flour made by hot air or gum puffing (International Journal of Food & Technology (2004) 2 (201-212))

HSI-MEI LAICheng H.-H.2020-01-062020-01-06200409505423https://scholars.lib.ntu.edu.tw/handle/123456789/446163Erratum: Properties of pregelatinized rice flour made by hot air or gum puffing (International Journal of Food & Technology (2004) 2 (201-212))other10.1111/j.1365-2621.2004.0818.x2-s2.0-2542633635https://www2.scopus.com/inward/record.uri?eid=2-s2.0-2542633635&doi=10.1111%2fj.1365-2621.2004.0818.x&partnerID=40&md5=804f016a5cf193f7932c3cbbbc45ecd8