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

Author： Laaksonen T.J.   Roos Y.H.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.33, Iss.3, 2001-05, pp. : 331-339

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