Dielectric relaxations of frozen wheat doughs containing sucrose, NaCl, ascorbic acid and their mixtures

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Cite this

@article{7215d6e548614b18b54409503213ca42,

title = "Dielectric relaxations of frozen wheat doughs containing sucrose, NaCl, ascorbic acid and their mixtures",

author = "Yrjo Roos and Laaksonen",

year = "2001",

language = "English (Ireland)",

pages = "331--339",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic Press",

}