Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450GHz

Published 2009 View Full Article

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Title
Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450GHz
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 98, Issue 1, Pages 84-92
Publisher
Elsevier BV
Online
2009-12-12
DOI
10.1016/j.jfoodeng.2009.12.013

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