Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.

Macciò, Claudia; Melis, Andrea; Lodi, Matteo Bruno; Garau, Emanuele; Desogus, Francesco; Loddo, Antonio; Di Napoli, Fabrizio; Mazzarella, Giuseppe; Fanti, Alessandro.

Afiliação

Macciò C; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.
Melis A; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.
Lodi MB; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.
Garau E; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.
Desogus F; Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy.
Loddo A; Il Vecchio Forno SUNALLE, Via Ogliastra, 10, 08023 Fonni, Italy.
Di Napoli F; Il Vecchio Forno SUNALLE, Via Ogliastra, 10, 08023 Fonni, Italy.
Mazzarella G; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.
Fanti A; Department of Electrical and Electronic Engineering, University of Cagliari, 09123 Cagliari, Italy.