Dielectric Properties of Sweet Potato Purees at 915 MHz as Affected by Temperature and Chemical CompositionFootnote∗

∗Paper No. FSR 06–30 of the Journal Series of the Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624. Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U. S. Department of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable.

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