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

Journal of Cereal Science

Volumn 37, Issue 3, 2003, Pages 319-326

  Laaksonen, T J ^a   Roos, Y H ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Dielectric analysis (DEA); Glass transition; Relaxation; Water sorption; Wheat dough

Indexed keywords

TRITICUM AESTIVUM;

EID: 0037401911     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2002.0506     Document Type: Article

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