Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process

Journal article

Peer reviewed

Barbara A Rasco, Wenjia Zhang, Donglei Luan, Juming Tang, Shyam S Sablani, Huimin Lin and Fang Liu

Journal of Food Engineering, Vol.149, pp.195-203

2015

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Title: Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process
Creators: Barbara A Rasco - Washington State University
Wenjia Zhang - Washington State University
Donglei Luan - Washington State University
Juming Tang - Washington State University
Shyam S Sablani - Washington State University
Huimin Lin - Washington State University
Fang Liu - Washington State University
Publication Details: Journal of Food Engineering, Vol.149, pp.195-203
Identifiers: 996631971501851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article