Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume-Reference-Cited by-同舟云学术

Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume

Published:1997-01 Issue:1 Volume:62 Page:145-149
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

GOEDEKEN D.L.,TONG C.H.,VIRTANEN A.J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04387.x/fullpdf

Reference16 articles.

1. Anonymous . 1982 . Measuring dielectric constant with the HP 8510 network analyzer. The measurement of both permittivity and permeability of solid materials . p. 1 , Hewlett Packard Product Note 8510-3, Hewlett Packard Corporation, Santa Clara, CA.

2. Dielectric Properties of Foods at 3 GHz as Determined by a Cavity Perturbation Technique.

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