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Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915-2.450 GHz
Ala'a H. Al-Muhtaseb*, Muhanned A. Hararah, E. K. Megahey, W. A.M. McMinn, T. R.A. Magee
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
28
Citations
(Scopus)