title: Erratum to: Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: dissolution of amylose.
authors.affiliation: Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, 22100, Lund, Sweden.|Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simón, Calle Sucre y parque La Torre, Cochabamba, Bolivia.
authors.forename: Daysi
authors.initials: D
authors.lastname: Perez-Rea
authors.affiliation: Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, 22100, Lund, Sweden.
authors.forename: Björn
authors.initials: B
authors.lastname: Bergenståhl
authors.affiliation: Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, 22100, Lund, Sweden. lars.nilsson@food.lth.se.
authors.forename: Lars
authors.initials: L
authors.lastname: Nilsson