Erratum: Glass transition behavior and rheological properties of surfactants and gluten-surfactant mixtures (Cereal Chemistry (September - October 2004) 81, 5 (582-588))

Toufeili I.; Kokini J.L.; Toufeili, I., Dept. of Nutrition and Food Science, American University of Beirut, Riad El-Solh 1107 2020, Beirut, Lebanon; Kokini, J.L., Center for Advanced Food Technology, Department of Food Science, Rutgers, State Univ. of New Jersey, P.O. Box 231, New Brunswick, NJ 08903-0231, United States; Toufeili, I.; Dept. of Nutrition and Food Science, American University of Beirut, Riad El-Solh 1107 2020, Beirut, Lebanon; email: toufeili@aub.edu.lb; University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;; Nutrition and Food Sciences; Faculty of Agricultural and Food Sciences; American University of Beirut

Erratum: Glass transition behavior and rheological properties of surfactants and gluten-surfactant mixtures (Cereal Chemistry (September - October 2004) 81, 5 (582-588))

2005

Toufeili I. | Kokini J.L. | Toufeili, I., Dept. of Nutrition and Food Science, American University of Beirut, Riad El-Solh 1107 2020, Beirut, Lebanon | Kokini, J.L., Center for Advanced Food Technology, Department of Food Science, Rutgers, State Univ. of New Jersey, P.O. Box 231, New Brunswick, NJ 08903-0231, United States | Toufeili, I.; Dept. of Nutrition and Food Science, American University of Beirut, Riad El-Solh 1107 2020, Beirut, Lebanon; email: toufeili@aub.edu.lb | University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences; | Nutrition and Food Sciences | Faculty of Agricultural and Food Sciences | American University of Beirut

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