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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2015
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| Materias: | |
| 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 |