Dielectric Relaxations of Frozen Wheat Doughs Containing Sucrose, NaCl, Ascorbic Acid and Their Mixtures

✍ Scribed by T.J. Laaksonen; Y.H. Roos

• Book ID: 112257184
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 234 KB
• Volume: 33
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.2001.0370