Determination of the concentration of alum additive in deep-fried dough sticks using dielectric spectroscopy

The concentration of alum additive in deep-fried dough sticks (DFDSs) was investigated using a coaxial probe method based on dielectric properties in the 0.3–10-GHz frequency range. The dielectric spectra of aqueous solutions with different concentrations of alum, sodium bicarbonate, and mixtures th...

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Detalles Bibliográficos
Autores principales: Kang, Wenyu, Lu, Jianfeng, Cheng, Yudong, Jin, Yinzhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9351792/
https://www.ncbi.nlm.nih.gov/pubmed/28911705
http://dx.doi.org/10.1016/j.jfda.2014.10.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9351792/
https://www.ncbi.nlm.nih.gov/pubmed/28911705
http://dx.doi.org/10.1016/j.jfda.2014.10.003

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