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Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.

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Title: Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.
Authors: Macciò C; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy., Melis A; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy., Lodi MB; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy., Garau E; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy., Desogus F; Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy., Loddo A; Il Vecchio Forno SUNALLE, Via Ogliastra, 10, 08023 Fonni, Italy., Di Napoli F; Il Vecchio Forno SUNALLE, Via Ogliastra, 10, 08023 Fonni, Italy., Mazzarella G; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy., Fanti A; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.
Source: Foods (Basel, Switzerland) [Foods] 2023 Jun 16; Vol. 12 (12). Date of Electronic Publication: 2023 Jun 16.
Publication Type: Journal Article
Journal Info: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.
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  Data: <searchLink fieldCode="AU" term="%22Macciò+C%22">Macciò C</searchLink>; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.<br /><searchLink fieldCode="AU" term="%22Melis+A%22">Melis A</searchLink>; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.<br /><searchLink fieldCode="AU" term="%22Lodi+MB%22">Lodi MB</searchLink>; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.<br /><searchLink fieldCode="AU" term="%22Garau+E%22">Garau E</searchLink>; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.<br /><searchLink fieldCode="AU" term="%22Desogus+F%22">Desogus F</searchLink>; Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy.<br /><searchLink fieldCode="AU" term="%22Loddo+A%22">Loddo A</searchLink>; Il Vecchio Forno SUNALLE, Via Ogliastra, 10, 08023 Fonni, Italy.<br /><searchLink fieldCode="AU" term="%22Di+Napoli+F%22">Di Napoli F</searchLink>; Il Vecchio Forno SUNALLE, Via Ogliastra, 10, 08023 Fonni, Italy.<br /><searchLink fieldCode="AU" term="%22Mazzarella+G%22">Mazzarella G</searchLink>; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.<br /><searchLink fieldCode="AU" term="%22Fanti+A%22">Fanti A</searchLink>; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.
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  Data: <searchLink fieldCode="JN" term="%22101670569%22">Foods (Basel, Switzerland)</searchLink> [Foods] 2023 Jun 16; Vol. 12 (12). <i>Date of Electronic Publication: </i>2023 Jun 16.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI+AG%22">MDPI AG </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101670569 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>2304-8158 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2223048158%22">23048158 </searchLink><i>NLM ISO Abbreviation: </i>Foods <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.3390/foods12122396
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      – Code: eng
        Text: English
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      – TitleFull: Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.
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              Text: 2023 Jun 16
              Type: published
              Y: 2023
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