Water sorption and dielectric relaxations of wheat dough (containing sucrose, NaCl, and their mixtures)

Research output: Contribution to journal › Article › peer-review

Cite this

@article{08ce96bee3f246f3b97258ea063aadfb,

title = "Water sorption and dielectric relaxations of wheat dough (containing sucrose, NaCl, and their mixtures)",

author = "Yrjo Roos and Laaksonen",

year = "2003",

language = "English (Ireland)",

pages = "319--326",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic Press",

}