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

Crossref DOI link: https://doi.org/10.1016/j.jfoodeng.2014.10.014

Published Print: 2015-03

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Zhang, Wenjia

Luan, Donglei

Tang, Juming

Sablani, Shyam S.

Rasco, Barbara

Lin, Huimin

Liu, Fang
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Article Title: Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process

Journal Title: Journal of Food Engineering

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jfoodeng.2014.10.014

Content Type: article

Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.