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Dietary fibre and fermentability characteristics of root crops and legumes - Corrigendum

Published online by Cambridge University Press:  05 June 2008

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Type
Correction
Information
British Journal of Nutrition , Volume 100 , Issue 3 , September 2008 , pp. 685
Copyright
Copyright © The Authors 2008

In error, some information given in table 1 was incorrectly published. The correct version can be found below.

Table 1 Nutritional composition of root crops and legumes (g/100 g sample)

(Mean values with their standard errors)

CHO, carbohydrates.

a–l Mean values within a column with unlike superscript letters were significantly different (P < 0·05).

xyz For SCFA mean values within a row with unlike superscript letters were significantly different (P < 0·05).

* Calculated by difference (100 – (ash, moisture, fat, protein)).

† SCFA (mmol/g fibre isolate).

References

1 Mallillin, Aida C., et al. (2008) Dietary fibre and fermentability characteristics of root crops and legumes. British Journal of Nutrition, doi:10.1017/S000711450891151X.Google Scholar
Figure 0

Table 1 Nutritional composition of root crops and legumes (g/100 g sample)(Mean values with their standard errors)