Correction to: Nature Food https://doi.org/10.1038/s43016-020-00180-x, published online 11 November 2020.
In the version of this Article originally published, the competing interests of the author S. Matthijs were mistakenly omitted. The ‘Competing interests’ statement has now been updated to read: “S.M. is an employee of the Kellogg Company. All other authors declare no competing interests.”
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Reyniers, S., De Brier, N., Ooms, N. et al. Author Correction: Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps. Nat Food 1, 820 (2020). https://doi.org/10.1038/s43016-020-00204-6
Published:
Issue Date:
DOI: https://doi.org/10.1038/s43016-020-00204-6
