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    Effect of microwave thawing intensity on the textural and physicochemical properties of frozen cooked dinorado rice (Oryza sativa L.) subjected to multiple freeze-thaw cycles द्वारा Lugue, Rafael D.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    थीसिस

    Effect of microwave thawing intensity on the textural and physicochemical properties of frozen cooked dinorado rice (Oryza sativa L.) subjected to multiple freeze-thaw cycles

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