| dc.contributor.author | Kiskini, A | en |
| dc.contributor.author | Argyri, K | en |
| dc.contributor.author | Kalogeropoulos, M | en |
| dc.contributor.author | Komaitis, M | en |
| dc.contributor.author | Kostaropoulos, A | en |
| dc.contributor.author | Mandala, I | en |
| dc.contributor.author | Kapsokefalou, M | en |
| dc.date.accessioned | 2014-06-06T06:51:46Z | |
| dc.date.available | 2014-06-06T06:51:46Z | |
| dc.date.issued | 2012 | en |
| dc.identifier.issn | 03088146 | en |
| dc.identifier.uri | http://dx.doi.org/10.1016/j.foodchem.2012.06.032 | en |
| dc.identifier.uri | http://62.217.125.90/xmlui/handle/123456789/5685 | |
| dc.subject.other | erratum | en |
| dc.subject.other | error | en |
| dc.title | Erratum: Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron (Food Chemistry (2007) 102 (309-316)) | en |
| heal.type | other | en |
| heal.identifier.primary | 10.1016/j.foodchem.2012.06.032 | en |
| heal.publicationDate | 2012 | en |
| heal.abstract | [No abstract available] | en |
| heal.journalName | Food Chemistry | en |
| dc.identifier.issue | 4 | en |
| dc.identifier.volume | 135 | en |
| dc.identifier.doi | 10.1016/j.foodchem.2012.06.032 | en |
| dc.identifier.spage | 2221 | en |
| Αρχεία | Μέγεθος | Μορφότυπο | Προβολή |
|---|---|---|---|
|
Δεν υπάρχουν αρχεία που σχετίζονται με αυτό το τεκμήριο. |
|||