Moisture adsorption isotherms of microwave-baked Madeira cake von Al-Muhtaseb, Ala'a H., Hararah, Muhanned A., Megahey, E.K., McMinn, W.A.M., Magee, T.R.A.

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Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915-2.450GHz von Al-Muhtaseb, Ala'a H, Hararah, Muhanned A, Megahey, E.K, McMinn, W.A.M, Magee, T.R.A

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Experimental Study of Microwave Baking of Madeira Cake Batter von Megahey, E.K., McMinn, W.A.M., Magee, T.R.A.

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Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450 GHz von Al-Muhtaseb, Ala’a H., Hararah, Muhanned A., Megahey, E.K., McMinn, W.A.M., Magee, T.R.A.

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