Effects of Carasau Dough Composition on the Microwave Dielectric Spectra up to 20 GHz
Author:
Affiliation:
1. Department of Electrical and Electronic Engineering, University of Cagliari, Cagliari, Italy
2. Functional Nanosystems, Istituto Italiano di Tecnologia, Genova, Italy
Publisher
Institute of Electrical and Electronics Engineers (IEEE)
Link
http://xplorestaging.ieee.org/ielx7/9787768/9906904/10144938.pdf?arnumber=10144938
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2. The EU regulation 1151/2012 on quality schemes for agricultural products and foodstuffs;Gragnani;Eur. Food Feed Law Rev.,2013
3. THE LEVEL OF AUTOMATION OF “CARASAU” BREAD PRODUCTION PLANTS
4. Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread
5. Study and Design of a Wireless Sensors Network for the Optimization of Bread Manufacturing Process
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